Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

Little Spice Jar

Ready in: 375 minutes
Prep Time: 15 minutes
Cook Time: 360 minutes
Servings: 8
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 2 ½ cups baby spinach, roughly chopped
    Produce
  • 1 ½ cups green or brown lentils, rinsed and picked over
    Pasta and Rice;Canned and Jarred
  • 1 cup carrots, chopped
    Produce
  • 1 cup celery, chopped
    Produce
  • 1 ½ teaspoon EACH coriander AND cumin powder
    Spices and Seasonings
  • 1 teaspoon curry powder (or more to taste)
    Spices and Seasonings
  • 6 cloves garlic, minced or pressed
    Produce
  • ? teaspoon ground nutmeg
    Spices and Seasonings
  • ¼ cup lemon juice or lemon wedges for serving
    Produce
  • 6-7 cups low sodium broth (vegetable or chicken)
    Canned and Jarred
  • 1 cup onions, chopped
    Produce
  • 1 red bell pepper, diced
    Produce
  • ½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
    Spices and Seasonings
  • 1 lb. sweet potatoes, peeled and cubed into small pieces
    Produce

Steps

  • Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If youre lentils have been in the pantry for a while, note that theyll take a bit longer to cook through.
  • Place half the soup into a blender along with a little additional broth ( cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture.
  • Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency.
  • Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

Nutrition

  • Calories: 233.76  cal  (11.69%)
  • Fat: 1.79  g  (2.76%)
  • Saturated Fat: 0.44  g  (2.73%)
  • Carbohydrates: 41.36  g  (13.79%)
  • Sugar: 5.91  g  (6.56%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 117.63  mg  (5.11%)
  • Protein: 14.86  g  (29.71%)
  • Vitamin A: 12201.96  IU  (244.04%)
  • Fiber: 14.43  g  (57.7%)
  • Folate: 215.73  µg  (53.93%)
  • Vitamin K: 55.12  µg  (52.5%)
  • Manganese: 0.85  mg  (42.57%)
  • Vitamin C: 28.45  mg  (34.48%)
  • Phosphorus: 271.74  mg  (27.17%)
  • Vitamin B1: 0.4  mg  (26.97%)
  • Potassium: 907.34  mg  (25.92%)
  • Vitamin B6: 0.48  mg  (24.15%)
  • Iron: 4.26  mg  (23.65%)
  • Vitamin B3: 4.17  mg  (20.84%)
  • Copper: 0.41  mg  (20.51%)
  • Magnesium: 77.26  mg  (19.31%)
  • Zinc: 2.3  mg  (15.36%)
  • Vitamin B5: 1.39  mg  (13.94%)
  • Vitamin B2: 0.22  mg  (13.06%)
  • Calcium: 78.75  mg  (7.88%)
  • Vitamin E: 1.0  mg  (6.66%)
  • Selenium: 4.0  µg  (5.71%)
  • Vitamin B12: 0.18  µg  (2.95%)

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