Slow-Cooker Sweet Potato and Lentil Soup (SIBO)
Servings
Prep Time
4
servings
25
minutes
Passive Time
8
hours
Servings
Prep Time
4
servings
25
minutes
Passive Time
8
hours
Ingredients
1
sweet potato
peeled and diced
3
parsnips
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 greens parts only)
3/4
cup
lentils
yellow or red, dried
1
4-inch piece
ginger
peeled and finely grated
1
teaspoon
curry powder
1
teaspoon
salt
1
tablespoon
ghee
2
cloves
garlic
thinly sliced
1
4-inch piece
ginger
fresh, peeled and finely grated
1/2
cup
cilantro
fresh, chopped
1
lemon
wedges for serving, optional
Instructions
Combine the sweet potato, parsnips, celery, leeks, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker.
Add 6 cups water and stir. Cover and cook on low undisturbed for 8 hours.
After contents are cooked, stir the soup vigorously with a whisk to make a rough puree. Thin with hot water if desired.
Melt the Ghee in a small skillet over medium-high heat.
Add the garlic and the remaining 1/4 teaspoon curry powder and saute until the curry powder is slightly toasted, about 1 minute.
Stir the curry mixture into the soup and add the lemon juice, cilantro, and additional salt to taste.
Serve with optional lemon wedges.