Curried Sweet Potato Lentil Stew (vegan)

4 cups water

3 cups peeled, 1" cubed sweet potato

1.5 cup chopped carrot

¾ cup dry lentils (any kind)

2 cloves garlic, chopped

1 jalapeno pepper, chopped

1 tbs curry powder

1 tsp turmeric

1 tsp cumin

½ tsp salt

¼ tsp black pepper

⅛ tsp ground cloves

⅛ tsp hing (asafetida)

1 lb fresh or frozen & thawed chopped green beans

Mix everything together in the slow-cooker and cook on low 4 to 5 hours, until lentil are tender

Add green beans and turn heat to high

Cook on high until green beans are "crisp-tender"

Serve with Tofu Sour Cream

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