Curried Sweet Potato and Lentil Stew


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This recipe uses an Indian method of cooking the spices together before they are added to other ingredients to give it a wonderful flavor!

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Time needed

15 min preparation + 5.25 hour cooking


  • 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

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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

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