Monday, August 22, 2011
With an overcast day, light drizzle, and the coolest temperature we've had all summer, I opted to try a new slow cooker recipe. It did not disappoint. I cannot overstate how delicious and simple this sweet potato-lentil stew was. We ate it with fresh baked artisan rustic bread picked up from the bakery today.
Slow Cooker Sweet Potato Lentil Stew
32 oz. soup stock of your choice (I used Swanson reduced sodium chicken broth)
1 16oz. package of brown lentils (rinsed and drained)
2 large or 3 small sweet potatoes, peeled and cut into 1 inch pieces
1 teaspoon paprika
1 teaspoon basil
1 teaspoon coriander
1 teaspoon fennel (ground or seed -- I used seed)
1 teaspoon cumin
Spray crock with nonstick spray or lightly coat with olive oil. Add all ingredients to the slow cooker. Give them a little stir. Cook on low 6-8 hours or high 4 hours. Use pieces of crusty bread to scoop up the hearty goodness.