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Serves
4
Prep
15
mins
Cooking
4
hrs
Find a recipe

Slow Cooked Sweet Potato & Lentils

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Directions
Step 1

Heat oil in a frying pan, add onion and garlic. Cook for 2-3 minutes until tender. Stir in spices and cook for a further minute. Transfer onion mixture to the pot of the slow cooker with the tomatoes, stock, water, paste, potatoes and lentils. Stir to combine and cook on low for 2 hours.

Step 2

Add corn and zucchini to pot, mix to combine and cook for a further 2 hours on low. Season to taste and serve with rice. Accompany with yoghurt, coriander sprigs and lemon wedges.

Tips

  • Leftovers are great for filling wraps with some grated cheese or yoghurt.

Ingredients
  • 1 tsp olive oil
  • 1 red onion, sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp McKenzie's Ground Cinnamon
  • 400g can chopped tomatoes
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tbs tomato paste
  • 500g sweet potato, peeled and cut into 3 cm chunks
  • 1 cup McKenzie's Red Split Lentils, rinsed
  • 300g can corn kernels, drained
  • 1 zucchini, sliced
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • To serve, Basmati rice, yoghurt, coriander and lemon wedges

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Related Products


  • McKenzie's Red Split Lentils 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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