Ingredients:
- 3 cups peeled, 1-inch cubed sweet potatoes
- ¼ cup chopped red onion
- 1 ½ cups baby carrots
- ¾ cup dry Camellia Brand Lentils, sorted and rinsed
- 2 teaspoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon finely chopped ginger root
- 1-2 cloves garlic, minced
- 1 ¾ cups chicken broth
- 1 ½ cups frozen cut green beans, thawed
- ½ cup plain fat-free yogurt
Directions:
- Rinse and sort beans.
- In a 4-quart slow cooker, combine sweet potatoes, onion, carrots, and lentils.
- In a skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger root and garlic; cook 1 minute, stirring constantly. Stir in broth.
- Pour mixture into slow cooker; stir. Cover; cook on low 6 hours.
- Increase heat setting to high. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are heated through, but still crisp.
- Serve topped with yogurt.