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Camellia Brand
a close up of a bowl of curried sweet potato and lentil stew

Slow Cooker Curried Sweet Potato and Lentil Stew

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Ingredients:

  • 3 cups peeled, 1-inch cubed sweet potatoes
  • ¼ cup chopped red onion
  • 1 ½ cups baby carrots
  • ¾ cup dry Camellia Brand Lentils, sorted and rinsed
  • 2 teaspoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon finely chopped ginger root
  • 1-2 cloves garlic, minced
  • 1 ¾ cups chicken broth
  • 1 ½ cups frozen cut green beans, thawed
  • ½ cup plain fat-free yogurt
Total time:
6 hours, 30 minutes
Prep time:
30 minutes
Cook time:
6 hours
Serving Size:
6

Directions:

  1. Rinse and sort beans.
  2. In a 4-quart slow cooker, combine sweet potatoes, onion, carrots, and lentils.
  3. In a skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger root and garlic; cook 1 minute, stirring constantly. Stir in broth.
  4. Pour mixture into slow cooker; stir. Cover; cook on low 6 hours.
  5. Increase heat setting to high. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are heated through, but still crisp.
  6. Serve topped with yogurt.

Ingredients used in this Recipe

lentils red onions sweet potatoes baby carrots ginger root frozen cut green beans yogurt