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Crockpot Sweet Potato Lentils

by Cheryl Baker on June 20, 2018

Photo Credit: pinchofyum

Is your life non-stop? Does it ever feel like you never have enough hours in the day and your life is always on the go? Then crock-pots aka slow cookers might just be your best friend in the kitchen to fit that busy schedule of yours.

Crock pots are a great way to prepare food with minimal time and effort. They cook throughout the day while you’re busy with your schedule and are ready for you to kick up your feet and enjoy a nice meal when the day is over. You can simply prepare your ingredients in the morning and come home to a ready-made meal.

 

 

Photo Credit: pinchofyum

They’re also very energy efficient. You can use them to cook for the whole day and they’ll not use any more energy than a standard light bulb. The flavours come out great and it’s also a awesome healthy way to prepare your meals.

Photo Credit: pinchofyum

For this recipe the main ingredient will be lentils. Lentils are a great source of protein and fiber. Other nutrients include folate and manganese which is needed for the body’s cell production and bone health. It is estimated that 37% of Americans do not get the recommended amounts of Manganese  in their diet.

Photo Credit: pinchofyum

We’ll also be using sweet potatos (kumara) in this recipe which is a great source of carbs. Unlike regular potatoes, they’re also abundant in Vitamin A where one large sweet potato provides more than enough for your daily requirements. Vitamin A is known as the nutrient for helping night vision, as vitamin A is an essential component of the protein Rhodopsin which allows the receptors in the retina to absorb light.

 

 

DESCRIPTION

These Crockpot Sweet Potato Lentils include coconut milk and are filling and healthy! Perfect over warm naan for lunch or dinner.


INGREDIENTS

  • 3 large sweet potatoes, diced (about 6 cups)
  • 3 cups vegetable broth
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 2 teaspoon each ground coriander, garam masala, and chili powder
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked red lentils (masoor dal)
  • 1 can coconut milk
  • 1 cup water

INSTRUCTIONS

  1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
  2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
  3. Stir in the coconut milk and as much water as needed to get the right consistency.

 

Credit: pinchofyum

 

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