Curried Sweet Potato and Lentil Stew

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Curried Sweet Potato and Lentil Stew

3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups chicken broth (from 32-oz carton)
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt


  1. In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
  2. In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
  3. Cover; cook on Low heat setting 5 to 6 hours.
  4. Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

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