Sweet Potato Lentil Stew Recipe
I fell in love with the spice in this slow-cooked lentil stew. Add ingredients as the spirit moves you, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 medium onion chopped
- 4 garlic cloves minced
- 1/4 cup minced fresh cilantro
- 3 medium carrots cut into 1-inch pieces
- 1-1/4 pounds sweet potatoes (about 2 medium) peeled and cut into 1-inch pieces
- 1-1/2 cups dried lentils rinsed
- 1 carton (32 ounces) vegetable broth
- Carbohydrate 0.809351083333333 g
- Cholesterol 0 mg
- Fat 0.0641745833333333 g
- Fiber 0.0857741653402646 g
- Protein 0.170996666666667 g
- Saturated Fat 0.00764645 g
- Serving Size 1 1 serving (2g)
- Sodium 0.669233333333333 mg
- Sugar 0.723576917993069 g
- Trans Fat 0.0118081333333333 g
- Calories 4 calories
Directions In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro. Yield: 6 servings. Originally published as Sweet Potato Lentil Stew in Light & Tasty October/November 2003, p17
