Slow-Cooker Sweet Potato and Lentil Soup

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Without having read the reviews because I ripped the recipe out of the magazine, I also added extra curry, lentils, and sweet potato. In the end I added extra garlic, cilantro and even more curry. Next time will use the suggestion of some turmeric which should take it up to the 5 star level for me. Overall, I thought it was very good and the next day leftovers for lunch! Low calorie and vegetarian.....I don't think the chicken broth would have added anything.

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Very good and super easy. Added extra curry and an extra potato and a little more (1/4C water. May add a little cayenne next time for some heat. Used onions diced very small instead of leeks and didn't use celery, used celery seed. Served with warm Naan. Delicious!

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I love this soup, the spicy flavors mixed with the sweetness of the potato is really good. Definitely I will make it again.

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Bland flavor, even with chicken broth. Unpleasant texture.

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Absolutely delicious! I added more curry powder, coconut milk, scotch bonnet peppers, whole allspice berries and lemon grass. It is so hearty I didn't miss the meat. I still have some frozen in the freezer and once that is done I will be making another pot!

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This came out great, I was apprehensive after reading some reviews, but decided to forge ahead. I did make a few adjustments. In lieu of 6 cups of water, I used a 32 ounce "no chicken" broth, a 15 ounce can of diced tomatoes, and about 1 cup of water. I also used a mix of yellow split peas (about 3/4 of a cup and two handful of red lentils (maybe about a 1/2 cup total, The yellow split peas worked awesome for color and held up rather well, the red lentils break down so nicely that I think the texture was perfect. If I make this again, I think I will use less carrot, maybe only two, and perhaps a smidge of cayenne.

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I love this recipe. I turned it into my kitchen sink recipe by making it for two and adding fresh roasted red/yellow peppers and whatever vegies I had on hand. Also i roasted 2 mild Italian sausages in my iron skillet and added them to the pot. What a wonderful dish this became

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It was easy to prepare and great for folks with a busy schedule... crock pot cooking saves the day. Prepped all the veggies, used veggie broth rather than water and then turned on the crock pot. When I came home, the kitchen had a wonderful aroma. I took off the lid, used a stick blender to slightly puree and then I did the butter, garlic and spice slurry. Added fresh lemon juice, and chopped cilantro and gave the soup a final stir. Wow! Great flavor. This recipe is a keeper.

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Very nice recipe. I used red lentils. I've read some who have used brown lentils- they are not the most interchangable. You willl lose flavor if you don't use the red or yellow. That said- I did follow others advice and use 4 cups chicken stock and 2 cups water. I also had to use onions in place of leeks. Soup turned out great. Very good depth of flavor. I used an immersion blender to puree much of it. I would definitely make it again and try a bit more spice. Also- use the lemon. It completely adds to the flavor.

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I really liked it. I used chicken stock instead of water and more curry powder. I also threw in a Lipton onion soup mix. I will make this again