Crockpot Curried Sweet Potato and Lentil Stew

[Guest guest]

This is divine.  I made it over the weekend

Karla

 

Crockpot Curried Sweet Potato and Lentil Stew

 

3 cups 1-inch pieces peeled sweet potatoes

1 1/2 cups baby-cut carrots

1 small onion, finely chopped

3/4 cup dried lentils, sorted and rinsed

2 tsps. olive or vegetable oil

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. finely chopped gingerroot

2 or 3 garlic cloves, finely chopped

1 14 1/2 oz. can vegetable broth

1 10 oz. package frozen green beans, thawed

1/2 cup plain yogurt  (optional)

 

Mix sweet potatoes, carrots, onion and lentils in 3 1/2 to 6 quart crockpot.

Heat oil in 8-inch skillet 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 and cook on low 5 to 6 hours

or until vegetables and lentils are tender.  Turn heat setting to high; add

green beans. Cover and cook about 15 minutes or until green beans are

crisp-tender. Serve topped with yogurt. Yields 6 servings.