It’s the end of the holiday season and the start of a new year. That means it is time to dial back on the sweets & return to a healthier eating plan for me. It’s not a hardship when there are great recipes out there utilizing hearty, flavorful & good tasting foods. This lentil stew is one of them. Sweet potatoes and carrots give it a touch of sweetness, while the garlic and spices add lots of depth to the flavor. Add all of those to lentils, and you get this filling & satisfying stew.
Lentils were among the earliest crops domesticated in the Old World dating back to 11,000 BCE in Greece. They are a member of the legume (plants with their seeds contained in pods) family. The dried seeds of these plants are called pulses. Lentils are the oldest known pulse crops. They come in red, brown, black, and green varieties, are high in protein and fiber and low in fat. Returning to better eating habits is easy with foods like these!
Sweet Potato Lentil Stew
Sweet Potato Lentil Stew (adapted from tasteofhome.com) Makes: 6 servings
Time Required: Prep: 15 minutes, Cook: 6 hours
Ingredients:
- 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
- 1-1/2 cups dried lentils, rinsed
- 3 medium carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 32 ounces vegetable broth
- 1/4 cup minced fresh cilantro or 2 tablespoons dried cilantro
Directions:
In a 3-quart slow cooker, combine the sweet potatoes, lentils, carrots, onion, and garlic. Mix the cumin, ginger, and cayenne pepper together in a small bowl, then add them to the crock pot.
Combine the spices.
Pour the broth over everything and stir it around. Cook the stew, covered, on low for 5-6 hours or until the vegetables and lentils are tender.
Add the chopped veggies, lentils, spices & broth to the crock pot.
Stir in the fresh cilantro just before serving or stir in the dried cilantro 1/2 hour before serving. Garish the stew with additional cilantro and sour cream, and serve with naan or bread, if desired.
This is an awesome meal!
2018 is off to a great tasting (& healthy) start! ~Linda
Sweet Potato Lentil Stew (adapted from tasteofhome.com) Makes: 6 servings
Time Required: Prep: 15 minutes, Cook: 6 hours
Ingredients:
- 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
- 1-1/2 cups dried lentils, rinsed
- 3 medium carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 32 ounces vegetable broth
- 1/4 cup minced fresh cilantro or 2 tablespoons dried cilantro
Directions:
In a 3-quart slow cooker, combine the sweet potatoes, lentils, carrots, onion, and garlic. Mix the cumin, ginger, and cayenne pepper together in a small bowl, then add them to the crock pot. Pour the broth over everything and stir it around. Cook the stew, covered, on low for 5-6 hours or until the vegetables and lentils are tender. Stir in the fresh cilantro just before serving or stir in the dried cilantro 1/2 hour before serving. Garish the stew with additional cilantro and sour cream, and serve with naan or bread, if desired.