Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

This slow cooked sweet potato lentil stew is a flavorful and nutritious dish packed with protein and veggies. Use vegetable broth to make it vegan-friendly.
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 1/4 pound sweet potatoes, peeled and cubed
1 1/2 cup lentils, rinsed
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, chopped
4 cups vegetable or chicken broth
1/4 cup chopped fresh parsley
salt and pepper, to taste
Combine the oil, garlic, cumin, ginger, and cayenne in the crock pot. Add the sweet potatoes, lentils, carrots, and onion. Stir to coat everything in the oil.
Stir in the broth. Cover the crock pot and cook on low heat for 5 hours or until the vegetables are soft.
Just before serving, stir the parsley into the sweet potato lentil stew and add salt and pepper to taste.
To save time in the morning, chop the vegetables and measure out the spices the night before.
If the stew seems too thick, add more broth until you reach your desired consistency.
A splash of lemon juice or vinegar added at the end of cooking can brighten the flavors.
Slow cooking on low heat helps develop the flavors more fully, but if you're short on time, the high setting can be used to reduce the cooking time by about half.
If you like a creamier texture, you can blend a portion of the stew and then stir it back in.
For an extra protein boost, try adding cubed tofu or tempeh in the last hour of cooking.
If using canned lentils, reduce the cooking time as they are already cooked. Add them in the last 30 minutes to heat through.
Try different types of sweet potatoes, such as purple or white varieties, for a unique twist.
Making sure your spices are fresh can make a big difference in the overall flavor of the stew.
Yes, but cooking times may vary. Green or brown lentils are preferred for their firm texture after cooking. Red lentils cook faster and may become softer, which can thicken the stew more.
You can cook this stew in a large pot on the stove. Simmer covered over low heat for about 1 to 1.5 hours, or until the lentils and vegetables are tender.
Peeling sweet potatoes is recommended for a smoother texture, but if you prefer, you can thoroughly wash and scrub the skins and leave them on for added nutrients.
Increase the amount of cayenne pepper to taste or add other spices like chili powder or diced jalapenos for an extra kick.
Try adding spinach, kale, or diced tomatoes towards the end of cooking for additional flavor.
This stew pairs well with crusty bread, rice, or quinoa to soak up the flavorful broth. For a refreshing side, consider a simple green salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a little water or broth if the stew has thickened too much.
Yes, this stew freezes well. Cool it completely and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Rinsing lentils removes any dust or debris and also washes away some surface starches, which can help prevent the stew from becoming too thick.
Yes, chicken broth can be used for a non-vegan version.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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