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.

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