Slow Cooker Sweet Potato Lentil Stew

Slow Cooker Sweet Potato Lentil Stew

  • Vegetarian
Lentils and fresh vegetables are slow cooked with diced tomatoes and chicken bouillon flavoured with curry for a stew that goes great with basmati rice.
  • 4 H

    Cooking Time

  • 15 MINS

    Prep Time

  • 8 People

    Serves

  • 1 cup (250 mL) lentils
  • 2 medium sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1 small onion, chopped
  • 1 can (15.5 oz.) (1 can (540 mL)) chick peas, rinsed and drained
  • 1 pot Knorr® Homestyle Stock Vegetable
  • 3 Tbsp. (45 mL) tomato paste
  • 2 tsp. (10 mL) ground cumin
  • 1 clove garlic, chopped
  • 3 cups (750 mL) chopped kale

  1. Combine all ingredients except kale in slow cooker. Stir in 3-1/2 cups water.

  2. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until vegetables are tender.

  3. Stir in kale.

    Tip: Don't have a slow cooker, simply place all ingredients in a large pot with 4 cups (1 L) water. Bring to a boil then cover, reduce heat to medium-low and simmer until lentils are cooked and potatoes are tender, about 30 minutes, stirring occasionally. Stir in kale.

    As an alternative to kale, try baby spinach, arugula or watercress.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 200.0
Calcium (g) 6.0 %
Carbohydrates (g) 35.0 g
Fat (g) 2.0 g
Fiber (g) 7.0 g
Iron (g) 15.0 %
Potassium (g) 542.0 mg
Protein (g) 11.0 g
Sodium (g) 470.0 mg
Sugar (g) 6.0 g

See nutrition information for sodium content.

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