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"Years ago, I fell in love with the spicy flavor and wonderful aroma of this hearty slow-cooker recipe," relates Heather Gray of Little Rock, Arkansas. "You can serve the stew alone or as a topper for meat and poultry. It's great either way!"
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 247 calories, 1 g fat (trace saturated fat), 0 cholesterol, 785 mg sodium, 48 g carbohydrate, 13 g fiber, 14 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
Originally published as Sweet Potato Lentil Stew in Light & Tasty October/November 2003, p17
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 08, 2011 by queenzookie
Sorry to disagree with the other reviews, but no one in my family liked this. It seemed like there were too many lentils, and the lentils were firm while the other vegetables were falling-apart tender. The lentils and sweet potatoes just didn't work for us.
Reviewed on Oct. 22, 2010 by jmscoker
Tasty, hearty, warm, and just the right amount of spice.
Reviewed on Oct. 20, 2010 by GrammyMary
This is one of the best recipes I've made from TOH! My family really enjoys this dish and I've shared it with many friends who have fallen in love with it also!! Not only would I make this again, but I make it regularly!!
Reviewed on Feb. 04, 2010 by magma137
I didn't add the salt because I thought it had great flavor. I do think the lentils may need to be cooked a little before being added. They seemed a little "crunchier" than they probably should have been. I'd definitely make this again, though!
Reviewed on Mar. 29, 2008 by gloria195
Reviewed on Jan. 20, 2008 by jellenmelvin
needed more flavor after 5 hours in crockpot. Added can of chicken broth and adobo seasoning to taste. Very good and filling. great source of fiber.
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