1 large sweet potato, peeled and diced
1-19 oz (540 mL) can diced tomatoes, with juice
1/3 cup (185 mL) split red lentils
1⁄4 cup (60 mL) chopped cilantro stems, saving leaves for garnish
1 jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed
1 Tbsp (15 mL) grated fresh ginger
4 cups (1 L) chicken or vegetable stock
1⁄4 cup (60 mL) peanut butter (optional)
1 tsp chili flakes (Optional - for a little extra kick!)
Combine all the ingredients (except the cilantro leaves) in a slow cooker. Cover and cook on low heat for 6-8 hours. Leave chunky or puree with a hand-held immersion blender.
Serve hot, topped with fresh cilantro.
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