6 cups 1-inch pieces peeled sweet potatoes
3 cups baby-cut carrots
1 small onion, finely chopped (1/2 cup)
1 1/2 cup dried lentils, sorted and rinsed
4 tsps olive or vegetable oil
2 tsp ground cumin
2 tsp curry
1 tsp salt
1/2 tsp pepper
2 tsp finely chopped gingerroot
1 garlic clove, finely chopped
1 liter vegetable or chicken broth
1 package 400 g. frozen green beans, thawed
1 cup plain fat-free yogurt
Mix sweet potatoes, carrots, onion and lentils
in 3 1/2 - 6 quart slow cooker. Heat oil in 8-inch skillet 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 and cook on low 5-6 hours or until vegetables and
lentils are tender. Turn heat setting to high; add green beans. Cover
and cook about 15 minutes or until green beans are crisp-tender. Serve
topped with yogurt. 6 servings.
Serve with fresh cilantro on top.
