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Tuesday, January 24, 2012

sweet potato lentil soup for crock pot (Indian type)

I found this recipe here: http://millefiorifavoriti.blogspot.com/2011/11/slow-cooker-sweet-potato-and-lentil.html

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.

Yield:4 servings

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) 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

Kosher salt

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)

Directions

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

1 comment:

Pat @ Mille Fiori Favoriti said...

Thanks, Nanny Kim. It came out beautifully for you. I'm glad you enjoyed itas much as I did.