Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Slow-Cooker Sweet Potato and Lentil Soup

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

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Level: Easy
Total: 8 hr 25 min

Prep: 25 min
Cook: 8 hr

Yield: 4 servings

Nutrition Info

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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

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