Ingredients:
3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 1/2 cups ready-to-eat baby-cut carrots
1 small onion, finely chopped (1/4 cup)
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth
2 cups frozen cut green beans (from 1-lb bag), thawed
1/2 cup plain fat-free yogurt

Directions:

• In 3 1/2- to 4-quart slow cooker, mix sweet potatoes, carrots, onion and lentils.
• In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic. Cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
• Cover; cook on Low heat setting 5 to 6 hours.
• Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender.
• Serve topped with yogurt.

Yields 6 Servings.

Nutritional Information:
Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 720mg; Total Carbohydrate 39g (Dietary Fiber 9g, Sugars 15g); Protein 10g Percent Daily Value*: Vitamin A 330%; Vitamin C 20%; Calcium 10%; Iron 20%