Curried Sweet Potato & Lentil Stew

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.

 

< Back to recipes