Sweet Potato & Lentil Crockpot Stew

Hey, hey! Happy Friday! I’m super excited to be flying down to Atlanta tomorrow for FNCE (Food and Nutrition Conference & Expo), the annual nutrition conference, where I’ll get to catch up on the latest nutrition info, check out new products and network with fellow RD’s.
But first, I wanted to share the recipe that I’ve been relying on all week for my lunches.  It’s a Sweet Potato and Lentil Crockpot Stew, which is so easy to make, super nutritious and perfect for fall.  And it’s vegan, gluten-free and dairy free for anyone who is following special dietary restrictions.  I’ve seriously had it for lunch everyday this week, switching things up by topping it with sliced avocado or Greek yogurt for an even bigger protein boost.  Hope you enjoy! 🙂
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Sweet Potato & Lentil Crockpot Stew
Makes 12 servings
5 carrots, chopped
5 celery hearts, chopped
1 yellow onion, chopped
1 Tbsp minced garlic
1 28oz can diced tomato
48 oz vegetable stock
4 small sweet potatoes, chopped
1 Tbsp oregano
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1.5 cup green lentils
Nutrition facts: 160 calories, 0.5g fat, 480mg sodium, 33g carbs, 8g fiber, 7g sugar, 7g protein
Tell me: what’s your favorite crockpot recipe? Are you heading to FNCE?  Let’s talk about it!
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