Monday Munchies: Curried Sweet Potato and Lentil Stew

Chock full of sweet potatoes and carrots, this stew is packed with vitamins A and C.  On top of that, the lentils are high in fiber, which will keep you fuller for longer.  This is a great vegetarian winter dinner choice and you can make it in a crockpot, so it’s super easy to make!  Try it tonight! Monday Munchies: Curried Sweet Potato and Lentil Stew 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. Source: Running With Mascara

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