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Slow-Cooker Curried Sweet Potato and Lentil Stew

Prep 15 min
Total 5 hr 30 min
Servings 6

Casual gathering at your place? Invite guests to grab a bowl of hearty stew chock full of veggies and lentils. MORE+ LESS-

By Betty Crocker Kitchens

October 27, 2008

Make with

Progresso Broth

Ingredients

cups pieces (1 inch) peeled dark-orange sweet potatoes

small onion, finely chopped (1/4 cup)

1 1/2

cups ready-to-eat baby-cut carrots

3/4

cup dried lentils, sorted, rinsed

teaspoons olive or vegetable oil

tablespoon curry powder

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon pepper

teaspoon finely chopped gingerroot

clove garlic, finely chopped

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

Steps

Hide Images

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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 540mg; 22%
Potassium: 630mg; 18%
Total Carbohydrate: 34g; 11%
Dietary Fiber 8g 31% Sugars 8g
Protein: 9g

% Daily Value*:

Vitamin A: 320%; 320%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;