Monday, September 29, 2014

Lentil Stew with Sweet Potatoes and Quinoa

And my sweet potato obsession continues with these hearty fall-inspired stew.  Packed with protein and great fall flavors, this stew is sure to warm you up on all these wonderful fall days ahead of us. Here's how Mama makes it:

Lentil stew with sweet potatoes and quinoa

- 5-6 c. vegetable stock
- 3 medium sweet potatoes, peeled and diced
- 1 1/2 c. Lentils, rinsed
- 4 medium carrots, chopped
- 1/2 c. Quinoa, rinsed
- 1 onion, diced
- 4 cloves minced garlic
- 2 t. Garam masala (see my recipe here is you can't find this in your spice aisle)
- 1 t. Curry powder
- 1/2 t. Cinnamon
- 1/2 t. Ginger, ground
- 1/4 to 1/2 t. Cayenne pepper
- 1/2 T. Salt
- 1 T. Sugar
Optional add-ins:  fresh cilantro, chopped baby spinach (either or both would be good, I just didn't have any at the time)

1. Place all ingredients in a slow cooker on low for 5-6 hours until lentils and sweet potatoes are tender.  Add salt at the end as needed. 

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