Soups, Salads & Sides

Sweet Potato and Lentil Soup

I reckon we’ve had between 6 inches and 8 inches of snow so far today. I’ve shoveled the front steps and sidewalks 3 times – as well as the back deck and walkway to the garage.  And with 4 pugs who can’t walk in deep snow, I even shoveled some paths for them in the back yard so they could maneuver the snow drifts. No more shoveling, at least for today!

Tomorrow and the coming days will be another story, as we’re expecting another 6 inches and the projected high temperature for early next week will be -4 degrees F. Yes, a negative four degrees!

It is definitely soup weather — and a hearty sweet potato and lentil soup is on the menu. It’s both really satisfying on a cold winter’s day (or night) and SO EASY to make in a crock pot. Or do you say slow cooker? I find I go back-and-forth, so forgive me that. I guess it could be worse if I called it a ‘crock cooker’ or a ‘slow pot.’ The latter might be understandable if I lived in Colorado!

Sweet Potato and Lentil Soup

Cook Time: 4 hours

Yield: 4 servings


1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks of celery, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1 cup dried red lentils
1 teaspoon ground ginger
1 teaspoon kosher salt
2 cloves garlic, minced


Combine all ingredients in a 6-quart slow cooker. Add 6 cups of water and stir.

Cover and cook on high for 4 hours (or on low for 8 hours). Stir the soup with a whisk to make a rough puree. Thin with hot water, if needed. Great to serve with fresh-baked bread.


Lightly adapted from a recipe in Food Network magazine.