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Ingredients
1 Pound sweet potatoes, peeled & cubed into small pieces
1 Cup carrots, chopped
1 Cup onions, chopped
1 Cup celery, chopped
1 Red bell pepper, diced
6 Garlic cloves, minced or pressed
1 1/2 Cups green or brown lentils, rinsed and picked over
1 1/2 Teaspoons coriander
1 1/2 Teaspoons cumin powder
1 Teaspoon curry powder
1/2 Teaspoon smoked paprika
1/2 Teaspoon ground cinnamon
1/2 Teaspoon turmeric
1/8 teaspoon ground nutmeg
7 Cups chicken broth
2 1/2 Cups baby spinach, roughly chopped
4 Lemon wedges, squeezed
Instructions
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into crockpot, cover and cook on the LOW for 6 - 8 hours or on HIGH for 4 - 6 hours. Check the lentils for doneness.
Using an immersion blender directly in the crockpot blend the soup but be sure to not blend all of it if you want it to have a chunkier texture.
Stir in the baby spinach and lemon juice. Cover the crockpot, unplug it and allow the ingredients to rest for 30 minutes or until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency.