25+ Sunday Low Sodium Slow Cooker Recipes for a Heart-Healthy Dinner

Looking for healthy and delicious meal ideas that are both easy to prepare and kind to your heart? Sunday dinners are the perfect opportunity to enjoy a cozy, flavorful meal with your loved ones, and with the help of your slow cooker, preparing a low-sodium meal has never been simpler.

By reducing your sodium intake, you can take care of your heart health while still savoring comforting dishes.

These 25+ Sunday Low Sodium Slow Cooker Recipes are packed with fresh ingredients, hearty proteins, and vibrant flavors—all with minimal added salt.

Whether you’re in the mood for a hearty stew, a comforting soup, or a flavorful curry, these recipes will help you create a satisfying meal with little effort.

So, gather your ingredients, let your slow cooker do the work, and enjoy a wholesome, flavorful Sunday dinner.

25+ Sunday Low Sodium Slow Cooker Recipes for a Heart-Healthy Dinner

Eating low sodium doesn’t mean you have to compromise on taste or satisfaction.

These 25+ Sunday Low Sodium Slow Cooker Recipes offer a wide variety of options that cater to different tastes and dietary preferences, ensuring that everyone can enjoy a flavorful and nourishing meal.

From tender meats to hearty vegetables, and from rich stews to light curries, your Sunday dinners can be both health-conscious and incredibly delicious.

So, take a break from the hustle and bustle of the week and enjoy a stress-free, low-sodium meal that your whole family will love.

Fire up your slow cooker, and let these easy, heart-healthy recipes help you create a memorable Sunday feast.

Low Sodium Slow Cooker Chicken and Vegetable Stew

A hearty chicken and vegetable stew is the epitome of comfort food. Perfect for Sundays, this low-sodium version delivers all the flavor without the extra salt. Packed with lean chicken, vibrant vegetables, and aromatic herbs, this stew offers a wholesome meal that’s easy on your heart and full of nutrients. Let your slow cooker work its magic while you relax with your loved ones.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 2 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup chopped celery
• 1 cup cubed potatoes
• 1 cup chopped green beans
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 bay leaf
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and lightly sear the chicken pieces until browned.
2. Transfer the chicken to the slow cooker and add all vegetables, garlic, thyme, paprika, and black pepper.
3. Pour in the low-sodium chicken broth and add the bay leaf.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. Remove the bay leaf, stir, and serve hot.

This Low Sodium Chicken and Vegetable Stew is a perfect Sunday dish that fills your home with inviting aromas and provides a nutrient-dense meal. Pair it with a slice of whole-grain bread for a complete and satisfying dinner.

Low Sodium Slow Cooker Beef and Mushroom Stroganoff

Transform your Sunday dinner into a cozy feast with this low-sodium beef and mushroom stroganoff. Tender beef and earthy mushrooms simmered in a creamy, flavorful sauce will delight your taste buds without overwhelming your sodium intake. It’s a guilt-free way to enjoy a classic comfort dish.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 2 cups unsalted beef broth
• 2 cups sliced mushrooms
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp paprika
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce (low sodium)
• ½ cup plain Greek yogurt
• 2 tbsp cornstarch (optional, for thickening)
• 8 oz whole-grain egg noodles (optional, cooked separately)

Instructions:

1. Add beef, mushrooms, onion, garlic, paprika, and black pepper to the slow cooker.
2. Pour in the unsalted beef broth and Worcestershire sauce.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours until the beef is tender.
4. If you prefer a thicker sauce, dissolve cornstarch in a small amount of water and stir into the slow cooker 30 minutes before the end of the cooking time.
5. Just before serving, stir in the Greek yogurt to create a creamy sauce. Serve over cooked whole-grain egg noodles if desired.

This Low Sodium Beef and Mushroom Stroganoff is creamy, rich, and satisfying. It’s an excellent way to end your weekend with a comforting and health-conscious meal.

Low Sodium Slow Cooker Lentil and Sweet Potato Curry

For a plant-based Sunday dinner, this Low Sodium Lentil and Sweet Potato Curry is both flavorful and nutritious. Packed with protein-rich lentils and naturally sweet potatoes, this dish offers a rich blend of spices and creamy coconut milk. It’s a perfect balance of health and indulgence for your slow-cooker repertoire.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 cup chopped tomatoes (no salt added)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp curry powder
• ½ tsp ground ginger
• ½ tsp black pepper
• 1 can (13.5 oz) light coconut milk
• 2 cups vegetable broth (low sodium)
• 1 tbsp olive oil
• 2 cups spinach (optional, stirred in at the end)

Instructions:

1. Add lentils, sweet potatoes, tomatoes, onion, garlic, turmeric, cumin, curry powder, ginger, and black pepper to the slow cooker.
2. Pour in the coconut milk and vegetable broth, and stir well.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours until lentils and sweet potatoes are tender.
4. Stir in fresh spinach 10 minutes before serving for added greens.

This Low Sodium Lentil and Sweet Potato Curry is a delicious, warming dish that’s perfect for a Sunday evening. Its rich flavors and creamy texture make it a satisfying, healthy option for plant-based eaters and anyone looking for a low-sodium alternative to traditional curries.

Low Sodium Slow Cooker Chicken and Quinoa Chili

For a hearty and nutritious dish that’s perfect for the weekend, this Low Sodium Chicken and Quinoa Chili is a delightful option. The combination of lean chicken, quinoa, and a variety of vegetables gives it a satisfying, protein-packed punch. The mild spices and slow-cooked flavors make it a great meal for chilly Sundays.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 1 cup quinoa, rinsed
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp black pepper
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 lime, juiced (optional)

Instructions:

1. Heat olive oil in a skillet and sauté chicken until browned. Transfer to the slow cooker.
2. Add quinoa, diced tomatoes, beans, onion, bell pepper, garlic, chili powder, cumin, paprika, black pepper, and chicken broth.
3. Stir everything to combine, cover, and cook on low for 6–8 hours or high for 3–4 hours.
4. Before serving, squeeze fresh lime juice over the chili for an extra burst of flavor.

This Low Sodium Chicken and Quinoa Chili is a protein-packed, filling dish that works beautifully on a Sunday. It’s easy to make, deliciously warming, and perfect for meal prepping. With the quinoa adding texture and the beans offering fiber, it’s an all-in-one, hearty meal.

Low Sodium Slow Cooker Turkey Meatballs with Zucchini Noodles

These Low Sodium Turkey Meatballs with Zucchini Noodles provide a healthier twist on the classic spaghetti and meatballs. With lean turkey meatballs and the light, fresh zucchini noodles replacing traditional pasta, this dish is not only low in sodium but also low in carbs. It’s a fantastic way to enjoy a comfort food favorite without compromising on flavor.

Ingredients:

• 1 lb ground turkey (lean)
• 1 egg (lightly beaten)
• 1 cup whole-wheat breadcrumbs (low sodium)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp black pepper
• 2 cups low-sodium marinara sauce
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine ground turkey, egg, breadcrumbs, garlic powder, oregano, basil, and black pepper. Shape the mixture into meatballs (about 1-inch in diameter).
2. Place the meatballs in the slow cooker and cover with low-sodium marinara sauce.
3. Cook on low for 4–6 hours or high for 2–3 hours, until the meatballs are cooked through.
4. Before serving, sauté zucchini noodles in olive oil for 2–3 minutes until tender.
5. Serve the meatballs on top of the zucchini noodles, garnished with fresh herbs if desired.

This Low Sodium Turkey Meatballs with Zucchini Noodles recipe is the perfect Sunday dinner when you’re looking for a lighter, low-sodium option. It’s a delicious, guilt-free way to enjoy meatballs and marinara. The zucchini noodles give it a fresh twist and make it a great low-carb alternative to pasta.

Low Sodium Slow Cooker Vegetable and Lentil Soup

This Low Sodium Vegetable and Lentil Soup is a wonderfully nutritious and comforting option for a Sunday meal. Packed with hearty lentils, fresh vegetables, and savory herbs, this soup is filling and full of fiber. Perfect for a light, yet satisfying dinner, this dish is ideal for those looking to keep their sodium intake low while still enjoying a flavorful, warming bowl of soup.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil and sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker, and add lentils, zucchini, tomatoes, thyme, rosemary, black pepper, vegetable broth, and bay leaf.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the lentils and vegetables are tender.
4. Remove the bay leaf before serving.

This Low Sodium Vegetable and Lentil Soup is a hearty and nutritious option for a Sunday meal. It’s packed with fiber and essential nutrients, and it’s incredibly easy to make in the slow cooker. The combination of lentils and vegetables creates a satisfying dish that is both filling and light on sodium. Enjoy a warm bowl of this soup for a perfect end to the weekend!

Low Sodium Slow Cooker BBQ Pulled Pork

If you’re craving a delicious, tender pulled pork but want to keep the sodium in check, this Low Sodium Slow Cooker BBQ Pulled Pork is a great choice. By using a homemade low-sodium BBQ sauce, the pork becomes incredibly juicy and flavorful without the excess salt. This dish is perfect for family gatherings or a laid-back Sunday meal.

Ingredients:

• 3 lb boneless pork shoulder
• 1 large onion, sliced
• 1 cup homemade low-sodium BBQ sauce (see below)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp cumin
• 1 tbsp olive oil

Homemade Low Sodium BBQ Sauce:

• 1 cup tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce (low sodium)
• 1 tsp smoked paprika
• 1 tsp ground mustard
• ½ tsp black pepper
• 1 tbsp water (optional for desired consistency)

Instructions:

1. To make the BBQ sauce, combine all sauce ingredients in a bowl and stir until smooth. Add a bit of water if the sauce is too thick.
2. Rub the pork shoulder with smoked paprika, garlic powder, black pepper, and cumin.
3. Heat olive oil in a skillet and sear the pork shoulder on all sides for 3-4 minutes each.
4. Place the sliced onion at the bottom of the slow cooker, then add the seared pork on top. Pour the homemade BBQ sauce over the pork.
5. Cover and cook on low for 8 hours or high for 4-5 hours, until the pork is tender and easily shredded.
6. Shred the pork with two forks and mix with the BBQ sauce before serving.

This Low Sodium BBQ Pulled Pork is a flavorful, tender dish perfect for a Sunday feast. The homemade BBQ sauce provides all the smoky, tangy flavors without the extra salt, making it a healthier option for any BBQ lover. Serve it on a whole-grain bun or with a side of roasted vegetables for a complete meal.

Low Sodium Slow Cooker Lemon Garlic Chicken Thighs

This Low Sodium Lemon Garlic Chicken Thighs recipe is full of fresh flavors, and it’s incredibly easy to make in the slow cooker. The chicken thighs become tender and juicy, infused with the brightness of lemon and the richness of garlic. It’s a low-sodium option that’s perfect for a Sunday dinner without sacrificing taste.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 1 lemon, juiced and zested
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 cup low-sodium chicken broth
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Rub the chicken thighs with olive oil, lemon zest, garlic, oregano, thyme, and black pepper.
2. Place the seasoned chicken thighs into the slow cooker, then pour the lemon juice and low-sodium chicken broth over the chicken.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
4. Garnish with fresh parsley before serving.

This Low Sodium Lemon Garlic Chicken Thighs recipe is perfect for a light yet flavorful Sunday meal. The slow-cooked chicken is infused with lemon and garlic, making it juicy and bursting with flavor. Pair it with a side of steamed vegetables or a light salad for a refreshing and healthy meal.

Low Sodium Slow Cooker Veggie-Stuffed Bell Peppers

These Low Sodium Veggie-Stuffed Bell Peppers are a colorful, nutritious dish that’s easy to make and perfect for a meatless Sunday meal. Filled with a mixture of quinoa, vegetables, and fresh herbs, they’re low in sodium but high in flavor. These stuffed peppers are a great way to enjoy a wholesome, hearty dish without the extra salt.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup chopped tomatoes (no salt added)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp chili powder
• ½ tsp black pepper
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. In a skillet, sauté onions and garlic for 2-3 minutes until softened.
2. In a bowl, combine cooked quinoa, sautéed onions and garlic, tomatoes, black beans, corn, oregano, chili powder, and black pepper. Stir to combine.
3. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling inside.
4. Place the stuffed peppers upright in the slow cooker, adding a small splash of water to the bottom to prevent burning.
5. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These Low Sodium Veggie-Stuffed Bell Peppers are a vibrant and satisfying meal that’s both healthy and delicious. The combination of quinoa, beans, and fresh vegetables provides a nutrient-packed filling, while the bell peppers offer a tender, flavorful vessel. They make for a great light Sunday dinner or a fulfilling lunch option.

Low Sodium Slow Cooker Beef and Barley Stew

This Low Sodium Beef and Barley Stew is a perfect hearty meal for a chilly Sunday. The tender chunks of beef, rich broth, and nutritious barley create a filling and satisfying dish. Packed with vegetables, this stew is full of flavor without the extra sodium, making it a perfect choice for a low-sodium, high-protein dinner.

Ingredients:

• 1.5 lbs lean beef stew meat, cubed
• 1 cup pearl barley, rinsed
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• 2 bay leaves
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and brown the beef stew meat on all sides. Transfer to the slow cooker.
2. Add carrots, celery, onion, garlic, barley, thyme, rosemary, black pepper, and bay leaves to the slow cooker.
3. Pour the low-sodium beef broth over the ingredients. Stir everything to combine.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and the barley is cooked.
5. Remove the bay leaves before serving.

This Low Sodium Beef and Barley Stew is a filling and nutritious dish, perfect for a Sunday. The beef becomes tender as it cooks, while the barley absorbs all the savory flavors. It’s a comforting, satisfying meal that’s naturally low in sodium and rich in protein and fiber. Serve it with a side of crusty whole-grain bread for a complete meal.

Low Sodium Slow Cooker White Chicken Chili

This Low Sodium White Chicken Chili is a light and flavorful alternative to traditional chili. The combination of lean chicken breast, white beans, and green chilies makes for a mildly spiced dish that is both filling and healthy. It’s perfect for a cozy Sunday dinner that won’t leave you feeling overly full but still satisfies your craving for chili.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans (e.g., cannellini), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp black pepper
• 4 cups low-sodium chicken broth
• 1 cup frozen corn kernels
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Place chicken breasts in the slow cooker, followed by the white beans, green chilies, onion, garlic, cumin, oregano, black pepper, and chicken broth.
2. Stir everything together and cover. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
3. Shred the chicken with two forks and stir it back into the chili. Add the frozen corn and cook on high for an additional 30 minutes.
4. Garnish with fresh cilantro before serving.

This Low Sodium White Chicken Chili is a fresh, light version of a classic dish, making it perfect for a Sunday meal. The chicken remains moist, and the white beans and corn add heartiness without the extra calories or sodium. The flavors meld together beautifully for a savory yet healthy chili that’s easy to make and enjoyable for the whole family.

Low Sodium Slow Cooker Sweet Potato and Black Bean Stew

This Low Sodium Sweet Potato and Black Bean Stew is a flavorful, plant-based dish that’s perfect for anyone looking for a nutritious, low-sodium dinner. The combination of sweet potatoes, black beans, and a variety of spices makes this stew rich, filling, and satisfying. It’s also vegan and packed with fiber and vitamins, making it an ideal option for a meatless Sunday meal.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp black pepper
• 2 cups low-sodium vegetable broth
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Add sweet potatoes, black beans, onion, garlic, diced tomatoes, cumin, smoked paprika, coriander, and black pepper to the slow cooker.
2. Pour the low-sodium vegetable broth over the ingredients and stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. Stir in fresh lime juice before serving and garnish with cilantro if desired.

This Low Sodium Sweet Potato and Black Bean Stew is a nutrient-dense, hearty dish that’s perfect for a Sunday meal. The sweetness of the potatoes pairs wonderfully with the savory black beans and the aromatic spices. It’s a vegan-friendly, low-sodium option that’s full of fiber and healthy antioxidants, making it an excellent choice for a balanced, plant-based meal.

Low Sodium Slow Cooker Chicken and Vegetable Soup

This Low Sodium Chicken and Vegetable Soup is a light, comforting, and healthy choice for a Sunday meal. Packed with lean chicken, a variety of vegetables, and a flavorful broth, this soup is hearty enough to be a main course while remaining low in sodium. It’s an easy, one-pot meal that is both nutritious and filling, perfect for a relaxing Sunday dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Place the chicken breasts or thighs in the slow cooker and add the chicken broth, carrots, celery, onion, garlic, zucchini, green beans, and corn.
2. Sprinkle in the dried thyme, basil, and black pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
4. Shred the chicken with two forks and return it to the soup.
5. Garnish with fresh parsley before serving.

This Low Sodium Chicken and Vegetable Soup is the ultimate comfort food for a Sunday. The tender chicken and variety of vegetables make it a wholesome, nutritious meal, while the low-sodium broth ensures it’s heart-healthy. It’s easy to prepare and is a great way to warm up on a cool day, offering a well-rounded and satisfying meal.

Low Sodium Slow Cooker Turkey Meatballs in Marinara Sauce

These Low Sodium Turkey Meatballs in Marinara Sauce are a healthier twist on a classic dish. The turkey meatballs are lean, flavorful, and easy to make, while the homemade marinara sauce is fresh and free from added sodium. This dish is perfect for Sunday dinner, and it pairs well with pasta, spaghetti squash, or a simple side salad.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 egg
• ¼ cup whole wheat breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 1 tsp dried parsley
• ½ tsp black pepper

For the Marinara Sauce:

• 1 can (28 oz) no-salt-added crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, garlic, Italian seasoning, parsley, and black pepper. Mix until just combined.
2. Roll the turkey mixture into small meatballs (about 1-2 inches in diameter).
3. Heat olive oil in a skillet over medium heat and brown the meatballs for 2-3 minutes on each side. Transfer the meatballs to the slow cooker.
4. For the marinara sauce, heat olive oil in the skillet and sauté onions and garlic until softened. Add the crushed tomatoes, basil, oregano, and black pepper, and stir. Pour the sauce over the meatballs in the slow cooker.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours until the meatballs are fully cooked.
6. Serve with your choice of pasta, zucchini noodles, or a side of steamed vegetables.

These Low Sodium Turkey Meatballs in Marinara Sauce are a flavorful and healthy dish that’s easy to prepare in the slow cooker. The lean turkey meatballs are tender and juicy, while the homemade marinara sauce provides the perfect savory balance. This meal is versatile, making it a great choice for a Sunday dinner that can easily be served with a variety of sides.

Low Sodium Slow Cooker Lentil and Sweet Potato Curry

This Low Sodium Lentil and Sweet Potato Curry is a vibrant and nourishing dish that’s perfect for a plant-based Sunday meal. The combination of earthy lentils, sweet potatoes, and aromatic spices creates a rich, flavorful curry that’s comforting and satisfying without any added salt. It’s perfect for vegans and those looking to enjoy a low-sodium, heart-healthy meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 can (14 oz) coconut milk (unsweetened)
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• 1 tbsp fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Add lentils, sweet potatoes, onion, garlic, diced tomatoes, coconut milk, curry powder, turmeric, cumin, cinnamon, ginger, and vegetable broth to the slow cooker.
2. Stir to combine and cover the slow cooker.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the lentils are tender and the sweet potatoes are cooked through.
4. Garnish with fresh cilantro before serving.

This Low Sodium Lentil and Sweet Potato Curry is a perfect Sunday meal for those looking for something healthy, filling, and full of flavor. The earthy lentils and sweet potatoes absorb all the aromatic spices, making each bite a comforting experience. This curry is not only low in sodium but also packed with fiber, protein, and vitamins, making it an excellent option for a balanced and hearty plant-based meal.

Note: More recipes are coming soon!