Saturday, December 28, 2013

Mexican Lentil Stew

This recipe came from Budget Bytes. I adapted it quite a bit.  To make the original recipe go over to Budget Bytes and see what I changed.


1 1/2 cups dried red lentils- rinsed
1 pound sweet potatoes - peeled and cubed
3 medium carrots- peeled and cut into chunks
1 medium onion-chopped
6 cups chicken or turkey stock
1 14.5 ounce can Hunts Fire Roasted Diced tomatoes
4 cloves garlic- minced
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper 


Place all ingredients into a slow cooker- cover and cook on low for 5-6 hours or until the vegetables are tender. 
I garnished with parsley.


  1. Morning,
    Linda, That stew looks wonderful. I really like the fact that it is loaded up with lots of good stuff. Making it more like a meal. Nothing better than a nice chunky stew. I have been thinking soup/ stew myself.

    Thanks for sharing the great looking meal.

  2. Wow, this is really a healthy looking dish. What did Gabe say? This looks like you could freeze it in portions. You are such an amazing cook.

  3. Linda-you've got me thinking I might try lentils again. I hear the red ones are the best ones to buy? Your stew looks so good. I'd love a bowl, please :)

  4. We love lentils...and they're so good for you. I will definitely try this!

    1. I do too Michelle! Hope you like it!