With the cold winter season upon us, it’s time to bust out our slow-cookers and make nourishing, hearty soups and stews that will be warm and waiting for us when we step out of the cold and into our kitchens each night. I love slow-cookers, because they make things simple.
- They’re often one-dish meals that you can scoop into a bowl and be completely satisfied
- They’re often made with whole-food ingredients, ensuring that only the best is included
- They get the job done while we’re away, inviting us home with dinner’s aroma when we come in from a long day’s work
- They feed the masses (depending on the size of your cooker)
- They make less expensive cuts of meat tender and delicious
- They often feature grounding foods like root veggies (sweet potatoes, celery root, beets, rutabaga, potatoes, parsnips, carrots, sunchoke) and winter squash (pumpkin, butternut, kabocha, acorn), perfect for this time of year
Today’s recipe comes to us from an active Healthy Me contributor from the AHS quality team, Cecilie Rose. Cecilie is an avid Zumba-er, a lunchtime walker, and a wealth of ideas to contribute to our awesome program here at AHS.
Cecilie’s Slow Cooker Lentil Curry Soup
Adapted from Mark Bittman
This soup is a winner in hot or cold weather. It’s satisfying, healthy, and easy to make! The sweet potatoes and leaks meld together with a touch of curry to create a unique soup you will want to make week after week! Your whole family will enjoy this!
- 1 large sweet potato, peeled and diced
- 3 medium carrots, peeled and 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, all parts of leek.
- 1 cup dried red lentils (use the thin red lentils)
- 2 -inch piece ginger, peeled and finely grated (or 1/2 teaspoon ground ginger)
- 1 teaspoon your favorite curry powder
- Kosher salt to taste
- Juice of 1/2 lemon, plus optional lemon wedges for serving
- 1/2 cup chopped fresh cilantro
- Use low-salt veggie or chicken broth instead of water. If you use broth, you may want to reduce the salt.
- Add 1 tablespoon unsalted butter after cooking.
- Add some diced small potatoes instead of celery.
- Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and salt in a 4-to-6-quart slow cooker.
- Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
- After 8 hours, stir the soup vigorously with a whisk use a hand emersion blender to make a rough puree, or not if you like your soup chunky. Thin with hot water, if you like your soup thinner.
- Add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
It’s that easy!