Slow-Cooker Sweet Potato and Lentil Soup
- Total:
- 8 hr 25 min
- Prep:
- 25 min
- Cook:
- 8 hr
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 257
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 10 grams
- Protein
- 12 grams
Ingredients
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.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
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