Sweet Potato Lentil Stew

Total Time: 5 hrs 15 mins

Prep Time: 15 mins
Cook Time: 5 hours

Servings: 6 (1 serving 1 1/3 cup)

Ingredients

• 1 1/4 lbs Sweet Potatoes (about 2 medium-sized), peeled and cut into 1-inch pieces
• 1 1/2 cups Dried Lentils, rinsed
• 3 medium Carrots, cut into 1-inch pieces
• 1 medium Onion, chopped
• 4 Garlic Cloves, minced
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Ginger
• 1/4 tsp Cayenne Pepper
• 1 carton (32 oz) Vegetable Broth
• 1/4 cup Fresh Cilanto, minced

Directions

1. In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low for 5-6 hours or until the vegetables and lentils are tender. Stir in cilantro.

Nutrition Facts per Serving

• 290 Calories
• 1g Fat (0g Saturatted Fat)
• 0mg Cholesterol
• 662mg Sodium
• 58g Carbohydrate (16g sugars, 15g fiber)
• 15g Protein

Sweet Potato Lentil Stew Tips

• Can you use other kinds of lentils to make sweet potato lentil stew? Other lentils can be used when making sweet potato lentil stew, but it’s important to understand a little about the varieties before swapping. Brown lentils are the most common and easiest to find in the grocery store. Green lentils have a cooking time similar to that of brown lentils, so they make a good substitute for this stew. Red lentils have a brief cooking time, so they are not recommended in this slow-cooked recipe. Whichever you choose, there’s no need to soak lentils before cooking.
• How long will leftovers of sweet potato lentil stew last? Store leftover stew in a tightly covered container in the fridge for up to 5 days, or freeze it for up to 3 months.

This recipe is from Taste of Home