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Sweet Potato Lentil Stew

 Sweet Potato Lentil Stew
"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!"
6 ServingsPrep: 5 min. Cook: 5 hours


  • 4 cups vegetable broth
  • 1-1/4 pounds sweet potatoes, peeled and cubed (about 3 cups)
  • 1-1/2 cups dried lentils, rinsed
  • 3 medium carrots, cut into chunks
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon salt


  • In a 3-qt. slow cooker, combine the first nine ingredients. Cover and
  • cook on low for 5-6 hours or until vegetables are tender. Stir in
  • cilantro and salt. Yield: 6 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.