1
can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups frozen cut green beans, thawed
1/2
cup plain fat-free yogurt
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Steps
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.
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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.
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