Slow Cooker Sweet Potato Lentil Stew

Name: Slow Cooker Sweet Potato Lentil Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 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

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

Combine all ingredients except kale in slow cooker. Stir in 3-1/2 cups water.
Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until vegetables are tender.
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.