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
- 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.
- 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.)
- Add the kale or spinach, honey, salt and pepper during the last 15-30 minutes of cooking.
- 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.