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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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Years ago, I fell in love with the spicy flavor and wonderful aroma of this hearty slow-cooker recipe, relates Heather Gray of Little Rock, Arkansas. You can serve the stew alone or as a topper for meat and poultry. It's great either way! Ingredients:
4 cups vegetable broth |
1-1/4 pounds sweet potatoes, peeled and cubed (about 3 cups) |
1-1/2 cups dried lentils, rinsed |
3 medium carrots, cut into chunks |
1 medium onion, chopped |
4 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/4 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
1/4 cup minced fresh cilantro |
1/4 teaspoon salt |
Directions:
1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and salt. Yield: 6 servings.
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