Continuing with healthy recipes, here’s a lentil and sweet potato stew that can easily be made in the crock pot. The most work you have to do for this is some chopping, and then remember to throw it all in the crock pot. If you have a long work day, you can also start this at night and stop it when you wake up.
Recipe adapted form here.
1 onion, diced
4 stalks of celery, diced
4 carrots, diced
1 clove garlic, diced
1 tablespoon olive oil
2 cups split red lentils
1 1/2 pounds sweet potatoes, cubed (I bought the ones at TJ that are already cubed)
1 14.5 ounce can of diced tomatoes
4 cups vegetable or chicken broth
2 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon turmeric
Pinch of salt
1. Place all of the ingredients in the crock pot. Cover and cook on low for 6-8 hours. You want it to turn into a stew consistency, but don’t overcook it or it will turn into mush.
2. The original recipe I used, recommended mashing out the lumps once it’s done cooking, but I liked to keep it a bit chunky.
3. Season with salt and pepper to taste.