Slow-Cooker Sweet Potato and Lentil Soup (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
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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:
1. 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.
2. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
3. 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.
4. Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g
5. Photograph by Antonis Achilleos
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