Slow-Cooker Sweet Potato–Lentil Soup
A warm and comforting soup made with sweet potatoes, lentils, and aromatic spices, perfect for chilly days.
Ingredients
Vegetables and Lentils
- 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 (white and light green parts only), halved lengthwise and cut into 1/2-inch pieces Make sure to clean thoroughly as dirt can hide between layers
- 3/4 cup dried yellow or red lentils, picked over and rinsed
Flavor Enhancers
- 1 piece (4-inch) ginger, peeled and finely grated
- 1 teaspoon curry powder Plus more to sauté garlic
Finishing Touches
- 1 tablespoon unsalted butter For sautéing garlic
- 2 cloves garlic, thinly sliced
- Juice of 1/2 lemon
- 1/2 cup chopped fresh cilantro Plus more for garnish
Instructions
Preparation
- Add sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder, and 1 teaspoon salt to a 4–6 quart slow cooker.
- Pour in 6 cups water, stir, cover, and cook on low for 8 hours.
Finishing the Soup
- Whisk the soup vigorously to create a rough puree (add hot water to thin if needed).
- Melt butter in a small skillet over medium-high heat. Cook garlic with the remaining 1/4 teaspoon curry powder until fragrant (about 1 minute).
- Stir the garlic-curry butter into the soup, then add lemon juice and cilantro; season with salt to taste.
Notes
Serving suggestions include garnishing with fresh cilantro, pairing with crusty bread or a side salad, and adding sour cream or a swirl of coconut milk for richness. Store leftovers in airtight containers in the refrigerator for up to five days, or freeze for longer storage.