Winter is upon us. No offense to Mother Nature, but UGH! I seriously hate cold weather. However, I do seriously love soups and stews. Cold weather is the perfect opportunity to fire up the crock pot and make something truly comforting for dinner.
A friend of mine at work suggested I take a look at the Skinny Crock Pot blog. The site is full of delicious and healthy ideas to make in your crock pot. I’ll definitely be back to check out more of her recipes. One recipe I found particularly interesting was her sweet potato and lentil stew. I changed it up a bit but if you would like to see the original recipe, which is vegetarian, click here.
Yum! This stew is delicious with herbed corn muffins!
Sweet Potato and Lentil Stew
Servings: 8
Level: Easy
Time: 8 hours
1 tbsp. canola oil
1 onion, diced
2 ribs celery, diced
1 red pepper, diced
1 sweet potato, cubed
1/3 c. carrots, chopped
2 tbsp. garlic, minced
1 tbsp. cumin
1 tbsp. salt
1 tbsp. pepper
1 tsp. onion powder
1 tsp. Italian seasoning
1 tsp. cayenne
1 1/2 c. dried green lentils
6 c. chicken stock
3 chicken tenderloins, frozen or 1 large chicken breast, frozen
Add all ingredients to crock pot and stir well. Cover and cook on low heat for 8 hours, or until lentils and potatoes soften. Shred chicken with a fork. Yum!
Pantry Chef 
Leave a comment