Ingredients
3
cups pieces (1 inch) peeled dark-orange sweet potatoes
1
small onion, finely chopped (1/4 cup)
1 1/2
cups ready-to-eat baby-cut carrots
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
1
teaspoon finely chopped gingerroot
1
clove garlic, finely chopped
1
can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups frozen cut green beans, thawed
1/2
cup plain fat-free yogurt
Preparation
In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
In 8-inch skillet, heat oil 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; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.
