Submission by: Dioniio

SERVES: Approximately 6

INGREDIENTS:

• 3 c. sweet potatoes, peeled and cut into 1” pieces
• 1 ½ c. baby-cut carrots
• 1 small onion, minced
• ¾ c. Jack Rabbit Lentils, sorted and rinsed
• 2 tsp. olive or vegetable oil
• 1 T. curry powder
• 1 tsp. ground cumin
• ½ tsp. Salt
• ¼ tsp. Pepper
• 1 tsp. gingerroot, peeled and minced
• 1 garlic clove, minced
• 14 ½ oz. can vegetable or chicken broth
• 10 oz. frozen green beans, thawed
• ½ c. plain fat-free yogurt, for garnish

PREPARATION:

• Mix sweet potatoes, carrots, onion and lentils in 3 ½-6 quart slow cooker.
• Heat oil in 8” skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic. Cook 1 minute, stirring constantly.
• Stir in broth. Pour mixture into slow cooker and stir. Cover and cook on low heat 5-6 hours or until vegetables and lentils are tender.
• Turn heat setting on high and add green beans. Cover and cook 15 minutes or until green beans are crisp-tender.
• Serve garnished with yogurt.