Sweet Potato Lentil Stew

4 C. fat-free veggie broth (organic & low sodium)

3 c. cubed sweet potatoes, peeled

1 1/2 c. lentils, rinsed

3 med. Carrots cut into 1” pcs

1 med onion, diced

4 garlic cloves

¾ tsp ground cumin

1/2 tsp ground ginger

¼ tsp cayenne pepper


¼ tsp sea salt (add salt just before serving)

¼ c. minced fresh cilantro or parsley (add just before serving)


Combine and cook first nine ingredients in slow cooker for 5-6 hours or on the stove for about 45 minutes until lentils are soft.

You can blend for a smooth creamy soup or eat as is.

Stir in cilantro and salt just before serving.

Makes 6 servings.

Nutrition (per serving): 280 calories; 1g total fat; 0.0mg cholesterol; 54g carbohydrates (19g fiber and 12g sugar); 16g protein; 300 DV Vitamin A, 25% DV vitamin C; 8% DV calcium; 30% DV iron.


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