This is a fabulous vegetarian slow-cooker meal courtesy of Canadian Lentils www.lentils.ca. This recipe is simple to prepare and perfect for a healthy weekday meal or leftover lunch.
Makes 6 Servings
What you need:
1 large sweet potato, peeled and diced
1-19 oz (540 mL) can diced tomatoes, with juice
1/3 cup (185 mL) split red lentils
1⁄4 cup (60 mL) chopped cilantro stems, saving leaves for garnish
1 jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed
1 Tbsp (15 mL) grated fresh ginger
4 cups (1 L) chicken or vegetable stock
1⁄4 cup (60 mL) peanut butter (optional)
How you prepare:
- Combine all the ingredients (except the cilantro leaves) in a slow cooker. Cover and cook on low heat for 6-8 hours. Leave chunky or puree with a hand-held immersion blender.
- Serve hot, topped with fresh cilantro.
Carbohydrates 32.5 g
Protein 14.1 g
Fat 7 g
Fiber 6.4 g