Friday, February 4, 2011

Curried Sweet Potato and Lentil Stew

This was one of those wonderfully easy recipes.  I made it the night before while I was cooking dinner (sweet and sour veggies) and stuck it in the fridge.  We pulled it out the next morning, put the crockpot on a timer, and had dinner waiting for us when we got home.  I've decided I'm trying for at least one crockpot meal a week so that we can have a night off of cooking without having leftovers or eating out.  Sorry there is no picture, but you really aren't missing much.  It looks like a brown and orange chunky mush.  But it smells and tastes amazing, try it!

Curried Sweet Potato and Lentil Stew
  • 4 cups of 1 inch pieces of peeled sweet potatoes
  • 2 cups of 1 inch pieces of carrots
  • 1 cup chopped onion
  • 2 cups of chopped celery
  • 3/4 cups dried lentils
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/s teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves chopped garlic
  • 2 cans (14 oz) vegetable broth
  • 2 cups green beans

In a 3 1/2 to 4 quart slow cooker, mix all of the ingredients, except for the green beans.  Cover and cook on low heat for 5 to 6 hours.  Increase heat to high, stir in green beans, cover for 15 to 20 minutes, until green beans are hot.  Serves 6.

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