Made two different versions of this today-one in the slow cooker and one on the stove. This happened mainly because I soaked too many lentils and I didn't want to waste them.
So first the slow cooker version adapted from Eat Better America:
3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 1/2 cups ready-to-eat baby-cut carrots
1 small onion, finely chopped (1/4 cup)
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
2 clove garlic, finely chopped
1 can (14 oz) vegetable broth
2 cups frozen cut green beans (from 1-lb bag), thawed
1/2 cup plain fat-free yogurt
1. In 3 1/2- to 4-quart slow cooker, mix sweet potatoes, carrots, onion and lentils.
2. In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, and garlic. Cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
3. Cover; cook on Low heat setting 6 hours.
4. Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender.
5. Serve topped with yogurt.
For the stovetop version:
2 large sweet potatoes cubed.
3 cups soaked lentils
6 cups vegetable broth
1 tsp. cumin
1 tsp. curry
salt and pepper to taste
Put all in large pot and bring to a boil. Turn heat down and simmer for about an hour-until some of the broth has boiled away and you have a nice thick stew. Serve with a slice of dark rye bread. Easy and was really tasty.
I also managed to clean my garage gutters (gross) and do the whole winter-to-summer wardrobe conversion, pack away all my winter blankets and get outside for a couple hours since it was so nice out today!
For dinner I made a white pizza and sat in the backyard to eat with a glass of my new favorite summer wine, Dr. Frank's Dry Rose. Ahh...perfect.