Slow-Cooker Curried Sweet Potato and Lentil Stew

Slow-Cooker Curried Sweet Potato and Lentil Stew

Casual gathering at your place? Invite guests to grab a bowl of hearty stew chock full of veggies and lentils.


  • Prep Time : 15 MIN
  • Total Time : 5 HR 30 MIN
  • Servings : 6


3  cups pieces (1 inch) peeled dark-orange sweet potatoes
1  small onion, finely chopped (1/4 cup)
1  1/2  cups ready-to-eat baby-cut carrots
3/4  cup dried lentils, sorted, rinsed
2  teaspoons olive or vegetable oil
1  tablespoon curry powder
1  teaspoon ground cumin
1/2  teaspoon salt
1/4  teaspoon pepper
1  teaspoon finely chopped gingerroot
1  clove garlic, finely chopped
1  can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1  1/2  cups Green Giant™ Steamers™ frozen cut green beans, thawed
1/2  cup plain fat-free yogurt


  • 1 ) In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
  • 2) 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.
  • 3 ) Cover; cook on Low heat setting 5 to 6 hours.
  • 4)  Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.


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