Slow Cooker Sweet Potato & Lentil Soup

Yield: Serves 4

 

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 
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 tsp curry powder
½ tsp salt
1 tbsp margarine
2 cloves garlic, thinly sliced
Juice of 1/2 lemon
1/2 cup chopped fresh cilantro

 

Instructions:

 

  1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and ½ 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.
  2. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  3. Melt the margarine in a small pan 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, and cilantro to taste.

Source (recipe & picture): Food Network

 

Nutrition Facts:

Serving: 1 serving

Calories:

Fat:

Saturated Fat:

Carbohydrate:

Fibre:

Sodium:

Protein:

257 

4 g

2 g

45 g

10 g

580 mg

12 g

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