Slow Cooker Red Lentil & Sweet Potato Stew


Hello all- it’s Tess, Taylor’s sister here, guest blogging today! My baby sis definitely has the magic touch in the kitchen, but I am trying to keep up with her! As mentioned in her previous posts, I am currently participating in the Healthy Bitch Daily Get Healthy Challenge, which has had me experimenting more in the kitchen. Yesterday I made a yummy red lentil and sweet potato stew- check out the recipe below.

Ingredients:

  • 1/2 medium sweet onion, diced
  • 2 medium carrots, trimmed and diced
  • 2 garlic cloves, minced or pressed
  • 2 tbsp olive oil
  • 2 cups split red lentils
  • 1 1/2 lbs. sweet potatoes, peeled and cubed
  • 4 cups of vegetable broth
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • pinch of coarse sea salt
  • 1 tbsp nutritional yeast
  • ½ box of organic baby kale

Steps: 

  1. Combine all ingredients except the kale in a slow cooker. Cover and cook on low for 8-10 hours. (I cooked mine for 9 hours, but it’s really a personal preference.)
  2. During the last 20 minutes of cooking, add the kale to slow cooker.
  3. Turn the slow cooker off.
  4. Season with salt and pepper to taste. I topped my stew off with vegan white cheddar kale chips for a little crunch! Some fresh cilantro would also go nice.

Note: next time around I would add some celery to the stew and maybe a little less sweet potatoes. Some people may also prefer less garlic than I added, but I love it. Either way- it was delicious!

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