Slow Cooker Ginger Curry Lentil Soup with Sweet Potatoes

Submitted by Diane Wilikofsky

Source: Fountain Avenue Kitchen


  • 2 medium sweet potatoes, chopped (About 16 ounces or 3 cups chopped; I don’t peel, but you may if preferred)
  • 1 cup dry brown lentils
  • 1 cup chopped yellow onion
  • 1 medium fresh jalapeno, seeded and finely chopped (or 1/4 teaspoon cayenne pepper)
  • 3 cloves garlic, minced
  • 3 (14.5-oz) cans (or 5 cups) chicken broth (use vegetable broth for vegan/vegetarian option; have extra on hand to thin, if desired)
  • 1 (14.5-oz) can diced tomatoes, with juices
  • 1 tablespoon curry powder
  • 1 tablespoon minced fresh ginger*
  • 3-4 cups lightly packed kale or spinach, roughly chopped
  • 1/2 tablespoon honey**
  • 1 teaspoon kosher salt and freshly ground pepper to taste
  • Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper


  1. In a 4 –5 quart slow cooker, combine the sweet potatoes, lentils, onion, jalapeño, and garlic. Add the broth, tomatoes with juices, curry, and ginger.
  2. Cover and cook on low-heat setting for 7 – 8 hours or on high-heat setting for 3 1/2 – 4 hours.  (Check a half hour or so early until you know how long it takes for the lentils to become tender, but not mushy, in your slow cooker.)
  3. Add the kale or spinach, honey, salt and pepper during the last 15-30 minutes of cooking.
  4. Check for seasoning (you may wish to add another pinch or two of salt depending on the type of broth used—or perhaps a full teaspoon if using unsalted stock) and garnish with yogurt or sour cream, chili peppers and/or crushed red pepper if desired.

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