Bean Merch Done Right!SHOP NOW

Rock your favorite beans on tees, hats, mugs & more!

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

Slow Cooker Curried Sweet Potato and Lentil Stew

3.5 stars 4
rate this recipe
4Really good
3Just good
2So so
1Didnt like it


  • 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:


  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.