(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...."
INGREDIENTS
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2 medium sweet potatoes, chopped (About 3 cups; I did not peel, but peel if desired.)
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1 cup dry brown lentils
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1 cup chopped onion (I used red; yellow would be fine, too)
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1 medium fresh jalapeno, seeded and finely chopped
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4 cloves garlic, minced
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3 (14-oz) cans chicken or vegetable broth (or use homemade; have extra on hand to thin any leftovers)
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1 (14.5-oz) can diced tomatoes, undrained
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1 tablespoon curry powder
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1 tablespoon minced fresh ginger (could use 1 teaspoon if you prefer a more subtle ginger flavor)
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3-4 cups lightly packed kale or spinach, roughly chopped
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1 teaspoon kosher salt and freshly ground pepper to taste
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Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper
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