Ingredients:
- 2 medium sweet potatoes, chopped (About 3 cups; I did not peel, but peel if desired.)
- 1 cup [or 225 0.00] dry brown lentils
- 1 cup [or 225 0.00] chopped onion (I used red; yellow would be fine, too)
- 1 medium fresh jalapeno, seeded and finely chopped
- 4 cloves garlic, minced
- 42 oz [or 1.1907 0.00] (3 cans) chicken or vegetable broth (or use homemade; have extra on hand to thin any leftovers)
- 14.5 oz [or 411.075 0.00] (1 can) diced tomatoes, undrained
- 1 tbl [or 14.7868 0.00] curry powder
- 1 tbl [or 14.7868 0.00] minced fresh ginger (could use 1 tsp if you prefer a more subtle ginger flavor)
- 3-4 cups lightly packed kale or spinach, roughly chopped
- 1 tsp [or 4.92892 0.00] kosher salt and freshly ground pepper to taste
- Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper
Directions:
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.
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.
Category:
Dinner
Date added:
2014-12-01