I love crock pot recipes and this one has some nice flavors with the ginger and curry! I love this because I usually have these ingredients on hand. The only change we added to the original recipe is that we added 3 cups of cooked rice at the end.
Cook time 4 hours on high or 7-8 on low. I am copying it from her blog (except for my parenthesis)--she has other recipes and interesting things about New York.
The recipe as it appears in the Food Network Magazine:except for my parenthesis.
Slow-Cooker Sweet Potato and Lentil Soup
Total Time: 8 hr 25 min.
Prep: 25 min.
Cook: 8 hr 0 min.
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) I used green onions and a tad of purple onion
3/4 cup dried yellow or red lentils (I used red--and could have used more!)
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
1 tablespoon unsalted butter (I used olive oil )
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro (i only had dried cilantro)
(me--I added 3 cups of cooked rice at the end just before serving)
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. (I just used a bit of olive oil) 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. (me--I added 3 cups of cooked rice--we wanted a thicker more hearty soup---It also would have been good with more lentils as these dissolve to make the broth)
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