- 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
(Slow Cooker) Ginger Curry Lentil Soup with Sweet Potatoes
The aroma wafting from your kitchen while this savory soup cooks is delightful. Leftovers improve with age, although they will become more stew-like as the lentils continue to absorb liquid over time. If desired, simply thin with additional broth.
Yield: 8 servings
Yield: 8 servings
Ingredients
Instructions
- 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.
Notes
*My husband claims to not love ginger, but I level off the tablespoon and the resulting flavor is subtle enough that he enjoys the soup without realizing there’s ginger in it.
**This amount of honey will not make the soup sweet, but it does balance the flavor nicely. You can use maple syrup or brown sugar for a vegan option, or omit if preferred.