SLOW-COOKER SWEET POTATO AND LENTIL SOUP

Found this one in the Food Network Magazine, December 2011 (quickly becoming my new best friend).  GREAT!  OH and yes, by the way, this is billed as a low calorie dinner.  Serves 4

calories 257
fat 4 g (saturated 2 g)
cholesterol 8 mg
sodium 580 mg
carbohydrate 45 g
fiber 10 g
protein g


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)
3/4 cup dried yellow or red lentils
1 (4 inch) piece ginger, peeled and finely grated
1 tsp. curry powder
Kosher salt
1 Tbsp. unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving
1/2 cup chopped fresh cilantro

DIRECTIONS:

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 tsp. curry powder and 1 tsp. salt in a 4 to 6 qt. slow cooker.  Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hrs.

Run the emulsion blender through just to make a rough puree.

Melt the butter in a small skillet over medium-high heat.  Add the garlic and the remaining 1/4 tsp. 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.

an amazing blend of flavors