(Slow Cooker) Ginger Curry Lentil Soup with Sweet Potatoes

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 ¼ 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 to 4 cups lightly packed kale or spinach, roughly chopped

½ tablespoon honey**

1 teaspoon kosher salt and freshly ground pepper to taste

Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper

Directions at fountainavenuekitchen.com

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