Slow Cooker
Curried Red Lentil-and-Potato Stew
Radish and Arugula Salad
Ingredients
- 2 Tbsp olive oil
- 1½ Tbsp curry powder
- 1 tsp ground cumin
- 1 large onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1½ lb organic Yukon gold potatoes, peeled and cubed
- 1 organic red bell pepper, diced
- 1 cup dried red lentils
- 3 cups low-sodium chicken broth
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 1 (5.3-oz) container plain Greek yogurt
- ¼ cup shredded organic cucumber
Instructions
- Heat oil in a large skillet over medium-high heat. Add curry powder and cumin; cook 20 seconds, stirring constantly.
- Add onion and carrots; cook 4 minutes. Transfer to a 5- to 7-quart slow cooker.
- Add garlic, potatoes, bell pepper, lentils, broth, and 3 cups water.
- Cover and cook on LOW 8 hours. Stir in ½ tsp salt and pepper.
- Combine yogurt, cucumber, and ¼ tsp salt in a small bowl. Serve over stew.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- 1 clove garlic, minced
- 3 cups arugula
- 1 cup sliced radishes
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Whisk together oil, lemon juice, salt, and garlic in a large bowl; add arugula, radish, and parsley. Toss to combine.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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