Slowcooker Lentil Sweet Potato Stew

Quick and Easy Vegetarian Crockpot Recipe

This quick easy lentil stew can go in the crockpot or slowcooker in the morning to eat for supper. Or pre-cook the lentils and prep the veggies, so you can cook it in half an hour on the stove top

Lentil sweet potato stew is a hearty, satisfying winter soup recipe, to serve over couscous, with date nut muffins or banana bread. The mediterranean flavors of our lentil stew also go well with focaccia bread, or a crusty artisan bread.

If you're making lentil stew in the crockpot, it's nice to roast the garlic first in oil to mellow the flavor - if you have time. If not, just throw in all the ingredients, cover, turn the crockpot on low, and come back for dinner in 8 hours.

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Ingredients:

• 5 - 6 cups soup stock
• 1 cup brown lentils
• 1 Tbsp olive oil
• 1 Tbsp fresh garlic clove, peeled & minced
• 1 Tbsp fresh jalapeño pepper, seeded & minced
• 2 - 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
• 1 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 1/2 tsp dried thyme
• 1 tsp dried basil leaf
• 1 tsp paprika
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel
• 3 Tbsp tomato paste
• Salt & pepper to taste
• Optional: 1 Tbsp Braggs Liquid Aminos or soy sauce
• Optional: 1 tsp light molasses
• 1/4 cup minced fresh parsley

Instructions:

1. Rinse and drain the brown lentils. Add to soup stock, bring to boil, cook covered on low for 30 minutes
2. Heat the oil on medium low in a sauté pan
3. Sauté the minced garlic and jalapeño 2 minutes or until soft
4. Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes
5. Stir in the spices and sauté another minute
6. Add the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender
7. Stir in salt & pepper, optional Braggs, or soy sauce and molasses
8. Add the parsley and serve
9. Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 8 hours

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