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Slow Cooker Sweet Potato & Lentil Stew

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

NUTRITIONAL INFORMATION

 

recipeNutrients.nutrientsPerServingColumnHeading

Calories170
Calories from Fat15
Total Fat2g
Saturated Fat0g
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg
Sodium480mg
Total Carbs31g
Dietary Fiber8g
Sugars6g
Protein9g
Vitamin D0%
Calcium6%
Iron1%
Potassium516mg
Vitamin C10%
Vitamin A25%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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.