(Slow Cooker) Ginger Curry Lentil Soup with Sweet Potatoes

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Lentils are one of my favorite cold weather foods.  I have a simple way of preparing them with a little pancetta and a handful of greens, which I adore.  One of my favorite soups is Grass Fed Beef with Lentil Soup and I was just thinking it was time to start cooking with lentils again when Mary Lou, a dear friend of The Fountain Avenue Kitchen, shared her favorite lentil soup recipe.

Mary Lou’s recipe immediately caught my eye for several reasons.  First, it is a slow cooker recipe that is so easy to throw together.  Second, the incorporation of not only the sweet potatoes and jalapeño, but also the curry and ginger, really appealed to me.  This recipe was a little different that the traditional lentil soup but looked like it had great potential.  Works well as a vegetarian meal, too.

The first time I prepared this, the amazing aroma wowed me.  Walking into my house after being out for several hours was something to savor.  Importantly, the taste matched the aroma.  I tweaked the original recipe ever so slightly by increasing the onion, garlic and ginger and adding the kale.  This will absolutely be a go-to meal for its wholesomeness, ease of preparation and, most importantly, taste.  Thank you Mary Lou!

(Slow Cooker) Ginger Curry Lentil Soup with Sweet Potatoes
The aroma wafting from your kitchen while this hearty soup is cooking will turn heads. When making soups with lentils, I like to have extra broth on hand to add to any leftovers. As with pasta and beans, the lentils will continue to absorb liquid as they sit. Leftovers do, however, taste wonderful and may be frozen.
Yields 8 servings
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Ingredients
  1. 2 medium sweet potatoes, chopped (About 3 cups; I did not peel, but peel if desired.)
  2. 1 cup dry brown lentils
  3. 1 cup chopped onion (I used red; yellow would be fine, too)
  4. 1 medium fresh jalapeno, seeded and finely chopped
  5. 4 cloves garlic, minced
  6. 3 (14-oz) cans chicken or vegetable broth (or use homemade; have extra on hand to thin any leftovers)
  7. 1 (14.5-oz) can diced tomatoes, undrained
  8. 1 tablespoon curry powder
  9. 1 tablespoon minced fresh ginger (could use 1 teaspoon if you prefer a more subtle ginger flavor)
  10. 3-4 cups lightly packed kale or spinach, roughly chopped
  11. 1 teaspoon kosher salt and freshly ground pepper to taste
  12. Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper
Instructions
  1. In a 4 - 5 quart slow cooker, combine sweet potatoes, lentils, onion, jalapeño, and garlic. Add broth, undrained tomatoes, 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.
  3. Add the kale or spinach and salt and pepper during the last 30 minutes of cooking.
  4. Check for seasoning and garnish with yogurt or sour cream, chili peppers and/or crushed red pepper if desired.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
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Comments

  1. Mary Lou Keller

    Wow! You are welcome and so happy you liked the recipe Ann! Isn’t the aroma delightful? I need to thaw some of the grass fed ground beef I have in freezer to make the lentil soup recipe you have on here.

    Reply
    1. Ann

      I almost sent you a message and then I thought it would be a fun surprise! This is truly a keeper and I am thrilled you sent the recipe my way. Thank you, Mary Lou!

      Reply
    1. Ann

      Good question, Roberta! I used 4 cloves from one head of garlic. I haven’t heard the term “toes” before…good to know! We call the whole thing a head of garlic and the individual pieces the cloves.

      Reply
  2. Winnie

    I’m with your family – lentils are winter food :)
    It’s a wonderful and delicious looking soup
    I’m pinning this. I’d looooooove to try your recipe

    Reply
    1. Ann

      You are going to love it, Winnie! I was just telling my husband that I could eat it every night. Will be making more here soon!

      Reply
  3. Mary Lou Keller

    I am making this weekend, we are going to our cabin for the weekend and having some friends down. I know this will be a huge hit!

    Reply
  4. The Café Sucré Farine

    I love lentils and I love curry but have never put the two together, this soup sounds wonderful! And it’s so fun that it can be done in the slow cooker. How great to come home to this after a day of working (or playing)!

    Reply
    1. Ann

      This soup smells as delicious as it tastes, thanks partly to the curry which works so well with the lentils. This recipe is definitely a treat to come home to! Thank you for the thoughtful comment!

      Reply
  5. Mary Lou Keller

    Ann, wow! how exciting for the recipe to be on Huffington Post! We had it for dinner on Tuesday and it was wonderful to come home to that aroma after working a very long day!

    Reply
  6. Belinda

    Looks SO good! Have your tried green or red lentils? I’ve heard red cook differently so wanted to see your thoughts. Thanks!

    Reply
    1. Ann

      It smells as good as it tastes, Belinda! I would not use red lentils (which are often split) or yellow lentils as they will become mushy. Green or French lentils should work just fine. If you try, I hope you enjoy!

      Reply
  7. Belinda

    Thanks for your response! I only have 1 tsp of curry on hand. Would that even make a dent with flavor or would you go for the full TBSP? I was going to run to the store to get more but would have to add it a few hours into cooking. Worth it or not? Also does this tend to be pretty spicy? Feeding it to kids and adults. Thanks again!

    Reply
    1. Ann

      Hi Belinda,
      I would go ahead and make it even if you are low on the curry. I think you will still get a hint of the flavor and be happy with the outcome. If you are concerned about the palates of the kids who will be eating, you might want use the lesser end of the ginger mentioned. My kids enjoy the soup with the full tablespoon but, since ginger is somewhat pungent, you could err on the side of caution. I hope everyone enjoys!

      Reply
  8. Belinda

    (Time sensitive) Ok so I made a big mistake. Used green split peas and it’s already all mixed. I could take them out still and go grab some green lentils. Thoughts?

    Reply
    1. Ann

      Oh goodness…of course this has to be the day I am in meetings! The split peas will cook in far less time but could end up tasting delicious in this soup. Please let me know how you made out!

      Reply
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  10. Jef

    Bit of a conundrum… I have all the ingredients on hand, except for a slow cooker or crockpot. I’m pretty sure it also works in a regular soup pot on the stove… Any indications of cooking times in that case? (or should it basically be ‘simmer til the lentils are tender’?)

    Reply
    1. Ann

      Hi Jef,
      That should be no problem. Coincidentally, I just made a chili recipe with lentils on the stovetop and simmered it for 30-35 minutes. Like you said, though, just check for the lentils to be tender. Hope you enjoy!

      Reply
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  14. Samanthemofthesun

    Hi there! I am curious about the yield, or quantity/size of servings. Entering recipe into LoseIt and don’t quite know what to tell it. Thanks so much!

    Reply
  15. elena

    I made this using a pressure cooker because I live at high elevation and it was awesome. Great taste and impressed my husband. Thank you!

    Reply
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