Slow Cooker Sweet Potato Lentil Soup
I’ve gotten lucky again with being able to adopt an almost orphan blog from Group B of the SRC. In going through Corey’s Learning Patience – Hinz Adventures I was blown away by all the options. However I was greatly limited in time, between getting the blog on Thursday and then having a medical procedure bumped up a few days (plus bed rest) – but then I saw THE recipe. Not only did it call for ingredients already in my pantry but it allowed me to use my slow cooker, the kitchen tool that has saved me on many a day. So I got out my trusty friend and got to work on her incredible Slow Cooker Sweet Potato Lentil Soup, which tastes (and smells!) as good as it sounds! I did make a slight adjustment as I am not a fan of cooked celery, so I increased the other veggies and replaced some of the regular salt with celery salt.
- 5 large carrots, diced
- 2 sweet potatoes, diced
- 2 cups lentils
- 1/4 tsp cinnamon
- 1 bay leaf
- 1 tsp dried oregano
- 8 cups vegetable stock
- 2 garlic cloves
- 1 15 oz can Italian style diced tomatoes
- 1 tsp celery salt
- 1/2 tsp pepper
- 2 tsp salt
- Combine all ingredients in slow cooker, and set to high. Cook on high for 2 hours and then switch to low and cook for a final 6 hours. (option 1)
- Combine all ingredients in slow cooker, and set to low. Cook on low for 11 hours. (option 2)
- Serve and enjoy!
I served this with some crusty whole wheat sourdough bread and a bit of leftover salad, have to sneak the greens in somehow! This soup was perfection, and it allowed me to follow doctor’s orders while making sure we had a delicious dinner. I can’t wait to try out more of Corey’s recipes, especially her most amazing cookies ever because Nutella is AMAZING!