#header-inner {background-position: center !important; width: 100% !important;}

Wednesday, January 16, 2013

Slow Cooker Sweet Potato Lentil Stew

Pin It
Sometimes you're looking for a healthy meal that doesn't taste healthy at all. And then sometimes you're craving a healthy meal that tastes as healthy as it is, maybe to remind your tastebuds that cookies for dinner isn't acceptable, or at least to help justify those cookies you plan to eat after dinner. This slow cooker stew is healthy, and tastes healthy. Don't get me wrong, it's not in a bad way at all. In fact, I felt so good eating this I didn't mind eating it for dinner two days in a row, and then lunch on the third day!
Lentils are never particularly pretty, especially when cooked until soft in your slow cooker. But throw some cilantro on top of your bowl of stew and dig in--it's packed full of vitamins and minerals from the vegetables and protein, fiber, and iron from the lentils! 

One Year Ago: Barley Stuffed Acorn Squash
Two Years Ago: Warm Butternut Squash and Chickpea Salad with Tahini
Three Years Ago: Orange French Toast with Challah

Slow Cooker Sweet Potato Lentil Stew
adapted from Taste of Home

-5 cups vegetable broth
-3 medium-sized sweet potatoes, peeled and cubed
-1 1/2 cups dried lentils, rinsed
-3 medium carrots, cut into chunks
-1 medium onion, chopped
-4 garlic cloves, minced
-1/2 tsp ground cumin
-1/4 tsp ground ginger
-1/4 tsp cayenne pepper
-4-5 cups fresh spinach
-1/2 cup minced fresh cilantro
-1/4 tsp salt

1. Combine the broth through the cayenne pepper in the bowl of a slow cooker. Mix to combine. Cover and cook on low for 6-8 hours, until lentils are tender.
2. Thirty minutes before serving, stir in spinach, cilantro, and salt.