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Curried Sweet Potato and Lentil Stew

3 cups 1-inch pieces peeled sweet potatoes
1 1/2 cups baby-cut carrots
1 small onion, finely chopped (1/4 cup)
3/4 cup dried lentils, sorted and rinsed
2 tsps olive or vegetable oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 tsp finely chopped gingerroot
1 garlic clove, finely chopped
1 can (14 1/2 oz. ) vegetable or chicken broth
1 package (10 oz. ) frozen green beans, thawed
1/2 cup plain fat-free yogurt


Mix sweet potatoes, carrots, onion and lentils in 3 1/2 - 6 quart slow cooker.

Heat oil in 8-inch 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. Stir.

Cover and cook on low 5-6 hours or until vegetables and lentils are tender.

Turn heat setting to high; add green beans. Cover and cook about 15 minutes or until green beans are crisp-tender. Serve topped with yogurt. 6 servings.

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