Go Back
Slow-Cooker Lentil, Sweet Potato and Kale Soup
Rachel Kim

Slow-Cooker Lentil, Sweet Potato and Kale Soup

This is the crockpot recipe easy dinners should actually mean: measured, forgiving and substantial. Brown lentils hold their shape while sweet potato thickens the tomato broth around them. Kale can take the full cook here and comes out silky rather than fragile.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 7 hours
Total Time 7 hours 12 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups dried brown lentils rinsed
  • 1 1/2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can 28 oz crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 8 oz frozen chopped kale
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Add the lentils, sweet potatoes, crushed tomatoes and frozen kale to a 6-quart slow cooker.
  2. Pour in the vegetable broth and season with the salt and black pepper.
  3. Stir thoroughly so the lentils settle under the liquid instead of clinging to the sides.
  4. Cover and cook on low for 7 hours, until the lentils are tender and the sweet potatoes break easily against a spoon.
  5. Stir firmly to mash a few sweet potato cubes into the broth, then rest the soup uncovered for 10 minutes.