Slow-Cooker Sweet Potato and Lentil Soup

Total Time:
8 hr 25 min
Prep:
25 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large sweet potato, peeled and diced
  • 3 medium carrots, cut into 1/2-inch pieces
  • 3 stalks celery, cut into 1/2-inch pieces
  • 2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
  • 3/4 cup dried yellow or red lentils
  • 1 4 -inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • Juice of 1/2 lemon, plus lemon wedges for serving (optional)
  • 1/2 cup chopped fresh cilantro
Directions

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g

Photograph by Antonis Achilleos


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Help Around the Kitchen