3 c. cubed sweet potatoes, peeled
1 1/2 c. lentils, rinsed
3 med. Carrots cut into 1” pcs
1 med onion, diced
4 garlic cloves
¾ tsp ground cumin
1/2 tsp ground ginger
¼ tsp cayenne pepper
¼ tsp sea salt (add salt just before serving)
¼ c. minced fresh cilantro or parsley (add just before serving)
Combine and cook first nine ingredients in slow cooker for 5-6 hours or on the stove for about 45 minutes until lentils are soft.
You can blend for a smooth creamy soup or eat as is.
Stir in cilantro and salt just before serving.
Makes 6 servings.
Nutrition (per serving): 280 calories; 1g total fat; 0.0mg cholesterol; 54g carbohydrates (19g fiber and 12g sugar); 16g protein; 300 DV Vitamin A, 25% DV vitamin C; 8% DV calcium; 30% DV iron.