Slowcooker Lentil Sweet Potato Stew

Lentil sweet potato stew is a hearty, satisfying winter soup recipe to make on the stovetop or in a crockpot

The mediterranean flavors of our lentil stew go well with couscous, also with Italian Focaccia Bread, or crusty artisan bread.

Total Prep And Cook Time: 45 Minutes Stovetop or 6 hours in Crockpot

6 Servings

Nutrition Data Per Serving, 389 g: 220 cal, 40g carb, 3g fat, 250 mg sodium, 13g fiber, 10 g protein, low Saturated Fat & Cholesterol, good source of Thiamin, Folate and Manganese, Vit A, Vit C. Estimated glycemic load 12

Ingredients:

• 5 - 6 cups unsalted soup stock
• 1 cup brown lentils
• 1 Tbsp olive oil
• 1 Tbsp fresh garlic clove, peeled & minced
• 1 Tbsp fresh jalapeño pepper, seeded & minced
• 2 - 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
• 1 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper

• 1/2 tsp dried thyme
• 1 tsp dried basil leaf
• 1 tsp paprika
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel
• 3 Tbsp tomato paste
• Fresh gr pepper to taste
• Optional: Braggs Liquid Aminos or soy sauce
• Optional: 1 tsp light molasses
• 1/4 cup minced fresh parsley

Directions:

1. Rinse and drain the brown lentils. Add to soup stock, bring to boil, cook covered on low for 30 minutes
2. Heat the oil on medium low in a sauté pan
3. Sauté the minced garlic and jalapeño 2 minutes or until soft
4. Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes
5. Stir in the spices and sauté another minute
6. Add the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender
7. Stir in salt & pepper, optional Braggs, or soy sauce and molasses
8. Add the parsley and serve
9. Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 6 hours

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