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  • 2 medium sweet potatoes, chopped (About 3 cups; I did not peel, but peel if desired.)
  • 1 cup [~= 225 ml] dry brown lentils
  • 1 cup [~= 225 ml] chopped onion (I used red; yellow would be fine, too)
  • 1 medium fresh jalapeno, seeded and finely chopped
  • 4 cloves garlic, minced
  • 42 oz [~= 1.1907 kg] (3 cans) chicken or vegetable broth (or use homemade; have extra on hand to thin any leftovers)
  • 14.5 oz [~= 411.075 g] (1 can) diced tomatoes, undrained
  • 1 tablespoon curry powder
  • 1 tablespoon minced fresh ginger (could use 1 teaspoon if you prefer a more subtle ginger flavor)
  • 3-4 cups lightly packed kale or spinach, roughly chopped
  • 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 sweet potatoes, lentils, onion, jalapeño, and garlic. Add broth, undrained tomatoes, 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.
Add the kale or spinach and salt and pepper during the last 30 minutes of cooking.
Check for seasoning and garnish with yogurt or sour cream, chili peppers and/or crushed red pepper if desired.
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