Curried Sweet Potato and Lentil Stew
Time needed
15 min
preparation
+
5.25 hour
cooking
Ingredients
- 3 C. (1-inch pieces) peeled dark-orange sweet potatoes
- 1 1/2 C. baby carrots
- 1 sm. onion, finely chopped
- 3/4 C. dried lentils, sorted, rinsed
- 2 tsp. olive oil
- 1 Tbs. curry powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. finely chopped gingerroot
- 1 clove garlic, finely chopped
- 1 14-oz. can vegetable broth
- 2 C. frozen cut green beans, thawed
- 1/2 C. plain fat-free yogurt
Directions
In slow cooker, mix sweet potatoes, carrots, onion and lentils. In 8-inch skillet, heat oil 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; cook on Low heat setting 5 to 6 hours. Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender. Serve topped with yogurt.
Serve with: Quick French Onion Biscuits
