Sweet Potato Lentil Stew
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredientsyou have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Ingredients
- 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
Reviews
Really quite good; I haven’t given into the Slow Cooker rage, yet, and made this the old fashion way. I really liked it, my son gobbled it up...my husband asked it I could add meat next time I make it. Not going to happen
This is much better than I expected it would be! A little spicy and a little sweet! I did parboil my lentils ahead of time, just in case, and it was perfect! Hope the family thinks so too!
Very yummy and satisfying.
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.
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.
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!!
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.
We really enjoyed the mix of flavors in this stew!
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!
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.