Sweet Potato Lentil Stew
Total TimePrep: 15 min. Cook: 5 hours
- 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
- 1-1/2 cups dried lentils, rinsed
- 3 medium carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 carton (32 ounces) vegetable broth
- 1/4 cup minced fresh cilantro
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein.
Oct 10, 2017
Very yummy and satisfying.
Jan 25, 2016
Sorry, but this was not good at all. There was no liquid left, so it was an unappetizing grayish glob with some orange spots. It is healthy but not good enough to ever make again.
Dec 29, 2015
Great recipe. I think the ginger made it fun and special. The doctor told my sister to eat lentils, he said they were good for her heart, so I find and prepare new dishes to prove to her lentils are tasty to eat. She and the rest of the family really liked this one.
Oct 19, 2014
A blogger is using your recipe as her own, she copied it word for word and even stole your picture as well. The recipe is located here: http://farerecipes.blogspot.com/2014/09/sweet-potato-lentil-stew.html Every one of the recipes on her blog are stolen. So tacky!!
Apr 21, 2013
I tweaked the spices by adding a pinch more here & there for a richer taste. I also added a can of diced tomatoes to the cooking process, cream of mushroom soup can also be added to add creaminess & to thicken the broth. I cooked all the ingredients except the sweet potatoes for 4 hrs & then added the sweet potatoes & cooked for another 4 hrs in a slow cooker. If adding the potatoes later doesn't work for you make sure to chop them in large chunks or halves so it doesn't dissolve into mush. Zucchini, eggplant & russet potatoes make for a nice lentil too. Thanks for recipe.
Aug 2, 2012
We really enjoyed the mix of flavors in this stew!
Jul 2, 2012
While this was fairly good, I agree with another reviewer in that the lentils were still rather firm even after 6 hrs. I would like to try this recipe again, but would increase the amount of spices/seasonings and add possibly spinach, kale, corn, and/or zuchinni to add extra flavor and color. I did happen to add some pre-cooked barley just before serving, which added a nice nutty flavor. With some tweaking, this could be a 5 star dish!
Jan 8, 2011
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.
Oct 22, 2010
Tasty, hearty, warm, and just the right amount of spice.
Oct 20, 2010
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!!
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