Name: Slow-Cooker Sweet Potato and Lentil Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 4 servings
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

On Tonight

Slow-Cooker Sweet Potato and Lentil Soup

Categories:

More from:

Related Pages