Tag Archives: FNCE

Sweet Potato & Lentil Crockpot Stew

17 Oct
Hey, hey!  Happy Friday, friends.  I’m super excited to be flying down to Atlanta tomorrow for FNCE (Food and Nutrition Conference & Expo), the annual conference for nutrition professionals.  This is my first time attending and I’m pumped to check out lectures on the latest nutrition info, find new products and meet fellow RD’s!  If you’re attending, let me know so we can meet up!
Before I head South, I wanted to share a recipe I’ve been relying on for lunches this week.  It’s one of my favorite crock-pot recipes, because it’s easy to throw together (hello, crock-pot!), super nutritious and perfect for fall!  This Sweet Potato & Lentil Stew is vegan, gluten-free and dairy-free too, for anyone following special dietary restrictions.
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I’ve seriously enjoyed this stew for lunch every day this week, but switched things up by topping it off with sliced avocado, Greek yogurt or shredded cheddar cheese each day.  Yum!  Hope you enjoy!
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
Throw all ingredients into a crock-pot and cook on low heat for 8-10 hours.  That’s IT! 🙂
Nutrition facts: 160 calories, 0.5g fat, 480mg sodium, 33g carbs, 8g fiber, 7g sugar, 7g protein
What’s your favorite fall crock-pot recipe?  Are you going to FNCE this year?  Know any good running routes in Atlanta? Let’s talk about it!
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