Sweet Potato Lentil Stew
Calories 297 (3% from fat)
Fat 1 gram
Saturated Fat 0.1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 347 mg.
Carb. 59 gram
Fiber 19.6 gram
Sugar 8.6 gram
Sugar Alcohol 0 gram
Protein 15 gram
Ingredients
1 1/4 pounds of sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 1/2 cups dried lentils, rinsed
1 1/2 cups carrots, cut into 1-inch pieces
2 cups onion, chopped
4 garlic cloves (4 tsp.), minced
1/2 tsp. cumin, ground
1/4 tsp. ginger, ground
1/4 tsp. cayenne pepper
4 tsp. curry powder
1 carton (32 ounces) vegetable broth
1/4 cup fresh cilantro, minced
Another winning recipe we discovered on Taste of Home. We simply added the curry to punch it up a little and the tasters loved it.
Sweet Potato Lentil Stew
1. Mix together all the ingredients, except the cilantro, in a 3 quart slow-cooker.
2. Cover and cook on low for 5-6 hours, or until vegetables and lentils are tender.
3. Divide into 6 servings, stir in cilantro and serve.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later. Stir in the cilantro before freezing.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
