I got a new slow cooker!
Please see our pulled chicken post for more info on the demise of the previous one. I’ve promised my husband I will treat this one with a little more respect.
I need to start using my slow cooker more. I say this each time I use it, because each time I use it I marvel over what I genius I am.
There really is nothing like having a no-brainer dinner hot and ready when you walk in the door at the end of a long day. Especially when it’s cold and dark by 5:30pm.
And a no-brainer dinner with just a handful of ingredients that makes plenty for dinner and leftover lunches? Sign me up.
Slow Cooker Lentil and Sweet Potato Stew
- 1 cup dry lentils
- 2 Medium sweet potatoes (cut into 3/4 inch pieces)
- 1 tablespoon ginger (grated or finely minced)
- 1 tablespoon curry powder
- 3 cups chicken or vegetable stock
- 1 can coconut milk
- 8 cups baby spinach
- salt and pepper (to taste)
- plain yogurt
Make this a 15 minute meal by using canned lentils - Simmer over medium heat until sweet potatoes are tender.
|1.||Add all ingredients except spinach, salt & pepper and yogurt to a slow cooker and cook on low for 6-8 hours|
|2.||Season with salt and pepper to taste|
|3.||Add fresh spinach to stew and stir until wilted. Serve over rice or quinoa and top with a dollop of plain yogurt|
Ginger adds a zip and a freshness to slow cooker meals. I find the best way to prep it is to freeze it and grate with the small side of a grater.
Prepping the ingredients the night before, in this case chopping up the sweet potato, grating the ginger and adding the curry powder, will save time and allow you to add the wet ingredients and slip out the door with less than 5 minutes work in the morning.
Adding fresh greens right before you eat will ensure they stay bright and fresh and will add great texture.
Now, to plan my next genius slow cooker move…
You’re making me wish I hadn’t given away my slow cooker. This looks delicious!
Keep the vegetarian slow cooker recipes coming please 🙂