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Slow-Cooker Curried Sweet Potato and Lentil Stew
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Prep Time:
15 minutes
Total Time:
5 hours 30 minutes
Impress your guests with a bowl of cozy veggie and lentil stew at your next gathering.
Ingredients:
  • 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
  • 1/4 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 frozen cut green beans, thawed
  • 1/2 cup plain fat-free yogurt
Instructions:
  • Combine sweet potatoes, onion, carrots, and lentils in a 3- to 4-quart slow cooker.
  • Heat oil in a skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot, and garlic; cook for 1 minute, stirring constantly. Pour in broth, then transfer the mixture to a slow cooker and stir.
  • Cover and simmer on Low heat for 5 to 6 hours.
  • Turn up the heat to High. Add green beans and stir in. Cover and cook for about 15 minutes more, or until green beans are just tender-crisp. Serve with a dollop of yogurt on top.

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