Crockpot Sweet Potato Lentil Curry Recipe 455

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SLOW-COOKER SWEET POTATO AND LENTIL SOUP



Slow-Cooker Sweet Potato and Lentil Soup image

Provided by Food Network Kitchen

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
Kosher salt
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro

Steps:

  • Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 257, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 10 grams, Protein 12 grams

SLOW-COOKER CURRIED SWEET POTATO AND LENTIL STEW



Slow-Cooker Curried Sweet Potato and Lentil Stew image

Casual gathering at your place? Invite guests to grab a bowl of hearty stew chock full of veggies and lentils.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 14

3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

Steps:

  • In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots 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 longer or until green beans are crisp-tender. Serve topped with yogurt.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 8 g, TransFat 0 g

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS



Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas image

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

1 cup dry split red lentils (rinsed well)
1 15-ounce can chickpeas, drained and rinsed
1 medium yellow onion (diced - about 2 cups)
2 medium cloves garlic (minced)
2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
2 cups low-sodium vegetable broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional; adds some extra heat)
1 teaspoon kosher salt + more to taste
1 14-ounce can lite coconut milk
1 cup frozen peas
Rice
Cilantro

Steps:

  • To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
  • About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
  • Taste and add additional salt if desired.
  • To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving

CROCKPOT SWEET POTATO & LENTIL CURRY RECIPE - (4.5/5)



Crockpot Sweet Potato & Lentil Curry Recipe - (4.5/5) image

Provided by KatrinaB

Number Of Ingredients 13

2 Cups dried lentils
6 cups vegetable broth
2 large sweet potatoes, peeled and cubed
2 tablespoons extra virgin olive oil
1 large onion, diced
4 cloves garlic, chopped
1 teaspoon freshly grated ginger root
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon crushed red pepper flakes
3 teaspoons sea salt
1 teaspoon cracked black pepper
2 bay leaves

Steps:

  • Turn slow cooker to low. Add lentils and 5 cups broth (reserve 1 cup of broth for seasonings). Peel and cube sweet potatoes. Add to slow cooker. Heat extra virgin olive oil in a pan on the stove top over medium. Chop onion and add to oil. Cook over medium heat until translucent (about 3-4 minutes). Add chopped garlic and cook 1-2 minutes. Next, peel ginger root with a spoon, finely grate and add to the onions and garlic. Pour the reserved cup of vegetable broth to the pan, stir and remove from heat. Next, add curry, turmeric, crushed red pepper flakes, salt and pepper. Stir and combine with lentils and sweet potatoes in the slow cooker. Add bay leaves and cook on low for 8-10 hours.

CROCK POT VEGETARIAN LENTIL CHILI



Crock Pot Vegetarian Lentil Chili image

This Crock Pot Vegetarian Lentil Chili with sweet potatoes is a healthy spin on comfort food - it's the perfect hands-off dump dinner!

Provided by Taylor Stinson

Categories     Soup

Time 8h20m

Number Of Ingredients 17

1 tbsp olive oil
2 yellow onions, diced
4 stalks celery, chopped
2 cloves garlic minced
1 red pepper, chopped
1 green pepper, chopped
2 sweet potatoes, peeled and chopped
1 cup brown lentils
1/2 cup Corn
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
1 (750mL) can crushed tomatoes
4 cups vegetable broth
2 cups chopped spinach

Steps:

  • Dump all ingredients except for spinach in the slow cooker in the order they appear. Cook on low for 8 hours until sweet potatoes are tender and lentils are soft. Stir in spinach, then serve with toppings of choice.
  • Will keep frozen up to 2 months - to reheat, microwave on high for 5-7 minutes, stirring halfway through.

Nutrition Facts : Calories 371 kcal, Carbohydrate 55 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Sodium 766 mg, Fiber 15 g, Sugar 13 g, UnsaturatedFat 10 g, ServingSize 1 serving

SWEET POTATO LENTIL CURRY RECIPE BY TASTY



Sweet Potato Lentil Curry Recipe by Tasty image

Here's what you need: cooking oil, onion, sweet potato, apple, carrot, garlic, lentils, tomato, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, pepper

Provided by Lisa Bucher

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cooking oil
1 onion, chopped
1 sweet potato, chopped
½ apple, chopped
1 carrot, chopped
garlic, chopped, to taste
1 cup lentils
1 can tomato, diced
3 cups vegetable broth
2 tablespoons curry powder
1 bay leaf
1 cinnamon stick
salt, to taste
pepper, to taste

Steps:

  • Put the cooking oil in a pan. Once heated, add the onion, sweet potato, apple, carrot, and garlic. When onions are clear, add lentils and cook for another 3 minutes.
  • Add the can of diced tomatoes, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, and pepper.
  • Cook for 15 to 20 minutes on medium heat.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 94 grams, Fat 50 grams, Fiber 11 grams, Protein 14 grams, Sugar 23 grams

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