PREP: 20 minutes COOK: 8 to 10 hours (low) or 4 to 5 hours (high) MAKES 4 to 6 servings
1 pound sweet potatoes (2 to 3 medium), peeled and coarsely chopped
1 cup brown or yellow lentils, rinsed and drained
1⁄2 cup chopped onion (1 medium)
1 medium fresh jalapeño chile pepper, seeded and finely chopped
3 cloves garlic, minced
3 14-ounce cans vegetable broth
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon curry powder
1 teaspoon grated fresh ginger
Plain yogurt or sour cream (optional)
Sliced fresh jalapeño chile pepper* and/or crushed red pepper (optional)
1 In a 4- to 5-quart slow cooker combine sweet potatoes, lentils, onion, finely chopped jalapeño pepper, and garlic. Stir in broth, undrained tomatoes, curry powder, and ginger.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with yogurt and garnish with sliced jalapeño pepper and/or crushed red pepper.
PER SERVING: 316 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 1,425 mg sodium, 60 g carb., 18 g fiber, 18 g protein.
*tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
make it vegan
Substitute soy yogurt or tofu sour cream for the dairy yogurt or sour cream.
