| 3 | cups pieces (1 inch) peeled dark-orange sweet potatoes |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 1/2 | cups ready-to-eat baby-cut carrots |
| 3/4 | cup dried lentils, sorted, rinsed |
| 2 | teaspoons olive or vegetable oil |
| 1 | tablespoon curry powder |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | teaspoon finely chopped gingerroot |
| 1 | clove garlic, finely chopped |
| 1 | can (14 oz) vegetable broth or 1 3/4 cups Progresso® chicken broth (from 32-oz carton) |
| 1 1/2 | cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed |
| 1/2 | cup plain fat-free yogurt |
| 1. | In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils. |
| 2. | In 8-inch skillet, heat oil 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. |
| 3. | Cover; cook on Low heat setting 5 to 6 hours. |
| 4. | Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt. |
|
| Cooking the spices together before they are added to the wonderful ingredients gives this curry its wonderful flavor. |
|
| Lentil stew keeps well in the refrigerator for up to 4 days. You can also freeze it in airtight containers for up to 3 months. |
|
| Place the green beans in the refrigerator when beginning the recipe, and they will be thawed just in time to stir into the stew. |
Nutrition Information:
190 ( 20); 2g ( 0g, 0g); 0mg; 540mg; 34g ( 8g, 8g); 9g 320%; 10%; 10%; 20% 1 1/2 ; 1/2 ; 1 ; 1/2 2