Slow Cooker Vegetarian Lentil Stew with Sweet Potatoes

This recipe for vegetarian lentil stew with sweet potatoes was inspired by a recipe from my friend MamaJJ. Her recipe called for black beans and chicken broth. But I didn’t have that so I swapped out the black beans for lentils, chicken broth for vegetable broth and reduced the spices just a bit.

Recipes are funny that way. Sometimes you have all the ingredients, and sometimes you don’t. And that’s okay. Just make do with what you have I say. 😉

The HH, Francisco and I all loved this recipe!

Ingredients
3 cups lentils, rinsed
1 large sweet potato, peeled and chopped
1 onion, minced
2 large carrots, peeled and chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 teaspoons chili powder
1 teaspoon cumin
2 quarts vegetable broth {homemade vegetable broth recipe}
½ cup chopped fresh cilantro or 2 tablespoons dried
salt and pepper to taste

Directions

Place all the ingredients in a crock pot and cook on low for 6 hours or high for 3 hours. Now seriously, how easy is that?

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

Put the onion, chopped carrots, sweet potato, garlic, and oil in a large soup pot. Cook over medium high head until mostly tender, 10-15 minutes, stirring occasionally. Do not brown. Add the chili powder and cumin and stir to combine.

Add the broth and beans and cook until heated through and the flavors have had time to get acquainted, about 10 minutes. Stir in the cilantro and weeds. Taste to correct seasonings and serve. Feel free to condimentize, but we did not.