Slow Cooker Lentil Sweet Potato Soup

This was adapted from a recipe for Yellow Split Pea and Butternut Squash Soup shared by the talented Judi Carvell with the members of the Plant Based Community that we belong to that meets at the Murrysville Library. I substituted lentils for the split pea and sweet potato for the butternut squash since these were what I had in hand when the craving for this soup came up. I also used the "dump and forget it" slow cooker approach to simplify the cooking process.

The soup is spicy and comforting like the Dal soup I used to make from Aarti Sequeira’s recipe but simpler to prepare using less steps. I hope you try this hearty and healthy soup. It is highly satisfying but oh so easy to make.

Slow Cooker Lentil Sweet Potato Soup 

• 1 tsp cumin powder 
• 1 tsp coriander powder
• 1 onion, chopped 
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup lentils
• 2 pieces jalapeño from a jar
• 1 tbsp ginger, grated
• 1 large sweet potato, peeled and diced
• 1/4 tsp turmeric 
• 1/8 tsp cayenne pepper 
• Salt to taste 
• 4 cups vegetable broth 
• 1/4 tsp black pepper 
• 1/8 tsp cardamom (optional)
• 1/8 tsp cinnamon (optional)
• 1/2 tsp garlic powder

Place all the ingredients in a slow cooker and cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an  Aroma brand rice cooker/slow cooker for two hours at slow cooker setting.

When cooked, you can use an immersion blender and blend the mixture till creamy in texture if you like. 

Garnish with cilantro and lemon slices.