Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew

There is nothing like the cold to make you appreciate a hot and hearty stew. My slow cooker has been in hibernation for the past few glorious summer months, but now that soup and stew season are upon us, it has emerged from its cupboard. I love being able to throw a few ingredients into my slow cooker in the morning and come home to a fully cooked dinner waiting for me.

Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew

Like my Tarragon Chicken Pot Pie Soup posted last week, this recipe starts with Mirepoix — a mixture of chopped onion, celery and carrot. I then add split red lentils, peeled and chopped sweet potatoes, a can of diced tomatoes, garlic and broth. I used chicken broth in this recipe, but you can easily use vegetable broth for a fully vegan dish.

Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew

 

The flavor gets a serious boost, though, from the spices that I add. Cumin, coriander, paprika, cinnamon, and turmeric come together to create a a very Moroccan inspired dish that is at once smoky and sweet.

Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew

 

All that is left to do when I get home is to cream everything together. I like to use a potato masher for this as it makes all of the delicious vegetables blend together in a creamy consistency while retaining a thick and hearty texture to the stew.

Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew

 

For a final touch, I like to add a sprinkling of freshly chopped cilantro on the top. It adds a nice touch of color to the dish as well as additional flavor.

 

 

Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 1½ cups
  • Calories: 447.7
  • Fat: 2.9
  • Saturated fat: 0.4
  • Polyunsaturated fat: 0.4
  • Carbohydrates: 79.6
  • Sugar: 16.2
  • Sodium: 227.5
  • Fiber: 11.7
  • Protein: 25.0
  • Cholesterol: 0.0
Recipe type: Soup or Stew
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 medium sweet onion, diced
  • 2 medium stalks celery, trimmed and diced
  • 2 medium carrots, trimmed and diced
  • 1 clove garlice, minced or pressed
  • 1 tbsp olive oil
  • 2 cups split red lentils
  • 1½ lbs. sweet potatoes, peeled and cubed
  • 1 - 14.5 oz. can of diced tomatoes, no salt added
  • 4 cups homemade, salt free chicken or vegetable broth
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • pinch of coarse sea salt
  • 5 tbsp chopped fresh cilantro
Instructions
  1. Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours.
  2. Turn the slow cooker off. Use a potato masher smooth out the chunks and create a creamy consistency.
  3. Season with salt and pepper to taste. Serve each bowl topped with 1 tbsp of the cilantro.

 

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Colleen Fields is a food enthusiast and healthy lifestyle convert who has married these two interests to create delicious dishes that lead to long term weight loss success. As a single, working mom, Colleen struggled with her weight for years and tried every diet out there without success. When she began her weight loss journey, she realized that her cooking style needed to change. However, Colleen recognized that the only “healthy” cookbooks and television shows available focused on deprivational diets rather than behavioral changes that lead to long term weight loss success. As a result, she began experimenting and creating her own dishes. By eating smarter and moving more, Colleen took back her life and has lost over 100 pounds, going from a size 26W to a size 12, and maintains her weight today. Through her food blog, www.colleens-kitchen.com, and cookbooks Colleen hopes to share her success with others struggling with obesity and demonstrate that a healthy lifestyle is not only obtainable, but it is also sustainable. Follow Colleen on Facebook, Google +, Instagram, Pinterest, Twitter, and YouTube.

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