1kg sweet potatoes, peeled and cubed into small pieces
2 onions, chopped
2 sticks celery, chopped
1 capsicum, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon coriander and cumin powder
1 teaspoon curry powder (or more to taste) or large handful of fresh curry leaves
½ teaspoon smoked paprika, ground cinnamon, turmeric
⅛ teaspoon ground nutmeg
6 cups broth (vegetable or chicken) or water
half a bunch silver beet , roughly chopped
¼ cup lemon juice or lemon wedges for serving
- Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a cast iron pot or slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 30 minutes. Cook on stovetop medium heat - do not bring to boil. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
- Place half the soup into a blender along with a little additional broth (½ 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 greens and lemon juice. Cover the pot 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 coriander) on top!
*MORE PROTEIN* You can sauté 1 pound of ground lamb, beef, chicken, or turkey and add it in with all the other ingredients to the slow cooker for a more protein-filled meal – note that you may need a little bit more of each of the seasonings to balance flavors when adding protein