garbanzopalooza

A blog by ordinary people about living an extraordinary life

Slow-cooker Sunday: sweet potato and lentil soup

We found this recipe in our latest Food Network magazine, and since we had 2 of the largest sweet potatoes ever grown, it was a no-brainer to give this a shot.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 3 medium carrots, peeled and cut into pieces
  • 3 stalks of celery, cut into similar size as the carrot
  • 3 leeks, cleaned to remove sand, cut in half lengthwise, and then sliced (only use the white and light green parts)
  • 3/4 cup of lentils
  • ginger, peeled and grated
  • 1 teaspoon of curry powder
  • salt
  • 4 cups of water
  • 2 cups of vegetable stock
  • 1 tablespoon of butter
  • 2 cloves of garlic, sliced thin
  • juice of half a lemon
  • cilantro (for garnish, though fresh cilantro adds some great flavor to the soup)

Combine sweet potato, carrots, celery, leeks, lentils, ginger, curry powder and salt in the slow-cooker. Add 4 cups of water and 2 cups of vegetable stock. Stir everything together, set the slow-cooker on low, and leave it alone for 8 hours.

Stir the soup to break up some of the potato, this adds an additional texture to the soup but also helps to thicken it a little bit.

Melt the butter in a saute pan, and add the garlic and 1/4 tablespoon of curry powder. Cook for about 2 minutes and stir into the soup. Add the lemon juice into the soup and season with additional salt if needed. Serve the soup, topped with some freshly chopped cilantro, with some fresh crusty bread.

 

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This entry was posted on November 27, 2011 by in Peter Waterman's posts.
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