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Slow Cooker Sweet Potato and Lentil Stew with Coconut Milk

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 299
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 1 cup dried red lentils
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 medium carrots
  • 1 medium onion
  • 3 cloves garlic
  • 1 inch ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups fresh spinach
  • 1 tbsp lime juice

Method
 

  1. Dice the sweet potatoes, carrots, and onion into bite‑size pieces and set aside.
  2. Rinse the lentils under cold water until the water runs clear.
  3. Add the diced vegetables, rinsed lentils, coconut milk, vegetable broth, garlic, ginger, cumin, coriander, paprika, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on low for 8 hours (about 480 minutes).
  5. About 15 minutes before serving, stir in the fresh spinach and lime juice, then return the lid on and let it sit for a few minutes to wilt the greens.
  6. Taste the stew and adjust seasoning if needed. Serve hot, spooned into bowls and enjoyed as a comforting, hearty meal.

Notes

I keep a small wooden spoon in the pot to stir the stew halfway through, which helps the lentils settle and prevents them from sticking to the bottom. I add a splash of apple cider vinegar before serving to cut through the richness.