Curried Sweet Potato and Lentil Stew

Looking for a slow-cooked dinner? Then try this sweet potato and lentil stew made with Progresso® chicken broth and Green Giant® beans.

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  • prep time 15 min
  • total time 5 hr 30 min
  • ingredients 14
  • servings 6
 

Ingredients

3
cups cubes (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 gingerroot
1
clove garlic, finely chopped
1
can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups Green Giant™ Steamers™ frozen cut green beans (from 12-oz bag), thawed
1/2
cup plain fat-free yogurt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onion, carrots and lentils.
  • 2 In 8-inch skillet, heat oil over medium heat. Cook curry powder, cumin, salt, pepper, gingerroot and garlic in oil 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 Stir in green beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until beans are crisp-tender. Serve topped with yogurt.
  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onion, carrots and lentils.
  • 2 In 8-inch skillet, heat oil over medium heat. Cook curry powder, cumin, salt, pepper, gingerroot and garlic in oil 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 Stir in green beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until beans are crisp-tender. Serve topped with yogurt.

EXPERT TIPS

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Expert Tips

Cooking the spices together before adding them to the other ingredients gives this curry its wonderful flavor.

This stew keeps well in the refrigerator up to 4 days. You can also freeze it in airtight containers up to 3 months.

Place the green beans in the refrigerator when beginning the recipe, and they will be thawed just in time to stir into the stew.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
540mg
540%;
Total Carbohydrate
34g
34%
(Dietary Fiber
8g
8%
  Sugars
8g
8%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
320%;
Vitamin C
10%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.