Mrs. Carolyn Baer Conrath, WI

Prep. Time: 15 Minutes
Cooking Time: 5–6 Hours

Ingredients

  • 4 cups fat-free vegetable broth
  • 3 cups (about lbs.) sweet potatoes, peeled and cubed
  • cups lentils, rinsed
  • 3 medium carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • ½ tsp. ground cumin
  • ¼ tsp. ground ginger
  • ¼ tsp. cayenne pepper
  • ¼ cup minced fresh cilantro or parsley
  • ¼ tsp. salt

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine first nine ingredients in slow cooker.
  2. Cook on Low 5–6 hours or just until vegetables are tender.
  3. Stir in cilantro and salt just before serving.

Per Serving: 280 calories (5 calories from fat), 1g total fat (0g saturated, 0g trans), 0mg cholesterol, 580mg sodium, 54g total carbohydrate (19g fiber, 12g sugar), 16g protein, 300%DV vitamin A, 25%DV vitamin C, 8%DV calcium, 30%DV iron.

Variation

For added flavor, you may want to increase the cumin to ¾–1 tsp. and the ginger to ½ tsp. And if your diet allows, you may also stir in cup raisins, ¼ cup chopped nuts, and ¼ cup grated coconut just before serving.

Loading
Loading
Loading