My daughter loves this and packs the leftovers for lunch.
Small pork roast, with outer layer of fat removed, or pork tenderloin
1/2 cup dry lentils
4 cup box of unsalted chicken broth
1/4 cup dry white wine (optional)
1 can of mild or hot diced tomatoes with jalapeno peppers
1 chopped onion
1 chopped bell pepper
2 large sweet potatoes peeled and cubed
1/4 cup chopped carrots or baby carrots
1-2 tbsp. peeled and chopped fresh ginger
one bay leaf
Salt and red pepper flakes to taste
Curry powder, one teaspoon or more to taste
Chopped green onions or cilantro, fresh lemon juice, and yogurt for garnish
My favorite way to cook this is with leftover grilled tenderloin from the previous night. If I'm thinking ahead, I ask DH to grill the onion and bell pepper, too. This reduces cooking time to about 2 hours on high and adds extra flavor to the stew.
Otherwise, put everything except the sweet potatoes and half of the chopped onions and bell pepper in the crockpot and cook on low for 4 hours. Saute the remaining onions and bell pepper, then add them along with the sweet potatoes to the slow cooker. Cook for another 1 and 1/2 to 2 hours.
You can leave the whole thing to cook for about 6 hours on low, but the sweet potatoes will probably break down and give the stew a different texture.