I bought a slow-cooker a couple of weeks ago (they were on sale for $20 at Wegman’s!), and just last night finally got around to using it. It was really nice just throwing a few ingredients in a pot and leaving it alone for 8 hours! I was very anxious to taste this soup, and I have to say, I was disappointed. It was very bland and tasted low-calorie. Toby said “You know what this soup needs? Flavor.” I agreed. It wasn’t so bad that I threw the leftovers away, though. I will be eating those for the next couple of lunches. Dang.
Slow-cooker Sweet Potato and Lentil Soup
(Food Network magazine)
Total time needed: 8 hours, 25 min.
prep time: 25 min.
cook time: 8 hours
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
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 (I omitted)
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.
Per serving: Calories 257