https://www.tasteofhome.com/recipes/sweet-potato-lentil-stew/print/
5/8/26 We made this for dinner for Church Council, very successful, we paired it with:
- tri tip cooked 2 days prior at G-ville then warmed up in oven 200f for 45min
- cold broccolini salad
- 2 bunches broccolini, 1 kale, fry finely diced onion, add chopped stems, fry, add pine nuts, fry, finally add broccolini pieces, slight salt+pepper; then last the chopped kale and finely diced cranberries; toss with oil & balsamic; (this quantity was a bit light for 8)
- bread (Boudin was not so great, get walnut-cranbrerry)
- note that all these dishes could be prepped ahead of time so we could be in living room for Hor d’ouerves
Sweet Potato Lentil Stew
Total TimePrep: 15 Min. Cook: 5 Hours
Yield6 Servings
Test Kitchen Approved
You'll want to make enough for second helpings of this aromatic and zesty Sweet Potato Lentil Soup that will satisfy your comfort food craving while delivering a mega dose of healthy veggies.
Ingredients (we doubled this for 8) (spices were really good),
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
Directions
In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low for 5-6 hours or until the vegetables and lentils are tender. Stir in cilantro.
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