SASM
10-26-2008, 11:37 PM
SWEET POTATO AND LENTIL STEW
From "Fix-It and Forget-It Lightly"
4 c. fat-free vegetable broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, cut into 1" pieces
1 med. onion, chopped
4 garlic cloves, minced
½ tsp. ground cumin
1/4 tsp. ground ginger
¼ tsp. cayenne pepper
1/4 tsp. salt
¼c. minced fresh cilantro or parsley
Combine the first nine ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro & salt just before serving.
I tried this recipe tonight. I have been relying on the slow cooker a lot lately and there is nothing like coming home to a wonderful scent permeating the home ~ added bonus...DINNER IS READY!!
Anyway...my tweeks b/c I didn't have everything on hand:
* Chicken stock instead of vegetable broth
* I would definitely add more sweet potatoes next time
* I actually only had one carrot on hand so I subbed with two small Granny Smith apples ~ not bad but I think that it was really missing something without the full amount of carrots
* Equivalent to probably 1 large onion
* 5 cloves of garlic
* I increased both the cumin and ginger by 1/4 tsp.
* No fresh herbs.
* I have a 5qt oblong and it was perfect on low for 5 hours and warming for ~2 hours.
* Per contributor's suggestion, I added ~1/4c nuts (unsalted roasted soynuts), ~1/3c raisins, and ~1/4c flaked unsweetened coconut prior to serving.
* Didn't add salt.
I served this on top of brown basmati rice and it was wonderful!! It reminds me a lot of Alkagift's Thai Chickpea Stew that DH and I absolutely adore!! YUM!!
Enjoy!!
Ohhh...ETA nutritional info for original recipe without add-in's:
280 calories
1g total fat
0mg cholesterol
580mg sodium
54g total carbs (19 fiber, 12 sugar)
16g protein
300%DV vit A
25%DV vit C
8%DV calcium
30%DV iron
:)
From "Fix-It and Forget-It Lightly"
4 c. fat-free vegetable broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, cut into 1" pieces
1 med. onion, chopped
4 garlic cloves, minced
½ tsp. ground cumin
1/4 tsp. ground ginger
¼ tsp. cayenne pepper
1/4 tsp. salt
¼c. minced fresh cilantro or parsley
Combine the first nine ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro & salt just before serving.
I tried this recipe tonight. I have been relying on the slow cooker a lot lately and there is nothing like coming home to a wonderful scent permeating the home ~ added bonus...DINNER IS READY!!
Anyway...my tweeks b/c I didn't have everything on hand:
* Chicken stock instead of vegetable broth
* I would definitely add more sweet potatoes next time
* I actually only had one carrot on hand so I subbed with two small Granny Smith apples ~ not bad but I think that it was really missing something without the full amount of carrots
* Equivalent to probably 1 large onion
* 5 cloves of garlic
* I increased both the cumin and ginger by 1/4 tsp.
* No fresh herbs.
* I have a 5qt oblong and it was perfect on low for 5 hours and warming for ~2 hours.
* Per contributor's suggestion, I added ~1/4c nuts (unsalted roasted soynuts), ~1/3c raisins, and ~1/4c flaked unsweetened coconut prior to serving.
* Didn't add salt.
I served this on top of brown basmati rice and it was wonderful!! It reminds me a lot of Alkagift's Thai Chickpea Stew that DH and I absolutely adore!! YUM!!
Enjoy!!
Ohhh...ETA nutritional info for original recipe without add-in's:
280 calories
1g total fat
0mg cholesterol
580mg sodium
54g total carbs (19 fiber, 12 sugar)
16g protein
300%DV vit A
25%DV vit C
8%DV calcium
30%DV iron
:)