February 15, 2012

Food Network Magazine Slow-Cooker Sweet Potato and Lentil Soup

I seem to have a theme lately on all my posts. In the last couple of months I have made numerous slow cooker recipe. They are great when my two boys are acting ornery and nothing seems to be getting done. Most of the dishes that I have made have been beef or pork, which are delicious and easy to make in the crockpot. However, I have been trying to branch out and try new vegetarian dishes. The recipes I have tried have been hit or miss, so when I saw a recipe for Slow-Cooker Sweet Potato and Lentil Soup in the December issue of the Food Network Magazine, I figured it was worth a try.

This recipe has 12 ingredients. It takes 25 minutes of prep and eight hours of cooking time in the crockpot and makes 4 servings. I did have a problem finding one of the recipe ingredients. For whatever reason all the major grocery stores in my area refuse to carry any type of lentil other than the basic brown variety. Luckily I discovered when looking for ingredients for this dish that the smaller Lebanese market near my house has bagged red lentils. I was very happy! I had no problems finding any of the other ingredients and made no substitutions. I did find that the finished soup was way too watery for my tastes. I suggest using either chicken broth (or vegetable broth to keep it vegetarian). The broth would add greatly to the overall flavor of the dish. I followed the remainder of the recipe as written.

With only four grams of fat and twelve grams of protein, this dish is a great healthy option. I would definitely suggest adding the broth instead of water. As written the recipe lacks flavor due to the water, with the substitution the recipe would be great. A very easy, vegetarian slowcooker meal that takes less than a half an hour to prepare. Great for a weeknight meal!

For the recipe go to Slow-Cooker Sweet Potato and Lentil Soup.
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