When winter rolls around, I have cravings for the worst foods in the world.  When it’s cold out, I just want to stuff my face with everything bad: tacos, pizza, mac n cheese, burgers, cookies, chocolate…the works! I think it’s my body trying to build up some blubber for the cold winter weather.  I do love when I can find a great recipe that’s hearty, healthy, warm, AND filling!  This stew recipe is all of those things- check it out after the jump!
Chock full of sweet potatoes and carrots, this stew is packed with vitamins A and C.  On top of that, the lentils are high in fiber, which will keep you fuller for longer.  This is a great vegetarian winter dinner choice and you can make it in a crockpot, so it’s super easy to make!  Try it tonight!

Ingredients

* 3 C. (1-inch pieces) peeled dark-orange sweet potatoes
* 1 1/2 C. baby carrots
* 1 sm. onion, finely chopped
* 3/4 C. dried lentils, sorted, rinsed
* 2 tsp. olive oil
* 1 Tbs. curry powder
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 tsp. finely chopped gingerroot
* 1 clove garlic, finely chopped
* 1 14-oz. can vegetable broth
* 2 C. frozen cut green beans, thawed
* 1/2 C. plain fat-free yogurt

Directions

In slow cooker, mix sweet potatoes, carrots, onion and lentils. In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper gingerroot and garlic; Cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker. Stir. Cover; cook on Low heat setting 5 to 6 hours. Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender. Serve topped with yogurt.

Are you looking for more hearty but healthy winter recipes?  We have have 9 more favorites right here!

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