1 large sweet potato, peeled and diced
1 can diced tomatoes, with juice
1/3 cup red lentils
1⁄4 cup chopped cilantro stems, saving leaves for garnish
1 jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
4 cups chicken or vegetable stock
1⁄4 cup 60 peanut butter (optional)
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.
Recipe sourced from Canadain Lentils