Hello Blissfully and Domestic readers. I'm Libby and I'm happy to have this opportunity to guest post for Danielle.
Today, I'd like to share with you a quick and easy and super flavorful lentil soup recipe that's perfect for fall, but before I do that, let me properly introduce myself. :-)
I'm Elisabeth, but pretty much everyone calls me by my nickname - Libby. I blog at Artistic Expressions by Elisabeth. Basically, I love so many different creative outlets that I can't choose just one. My expressions may come in the form of crochet, photography, cooking, crafting, sewing, knitting, and DIY home projects. Let's also throw in there that I change my hairstyles quite frequently - another expression!
Now, let's get started. Shall we?
When I'm in a rush, the crock pot becomes my best friend. I love the versatility of the meals that can be prepared in there and I love the smell that lingers throughout my home when something yummy is simmering away.
I found a recipe for Curried Lentil Soup that I'd love to share with you today. This is a vegetarian dish.
Curried Lentil Soup
from Better Homes and Gardens' 365 Vegetarian Meals
1 pound of sweet potatoes (2-3), peeled and coarsely chopped
1 cup brown lentils, rinsed and drained
1 medium onion, chopped
1 medium jalapeño pepper, seeded and finely chopped
3 cloves of garlic, minced
3 14-oz cans of vegetable broth*
1 14.5 oz can of diced tomatoes, undrained (no-salt added)
1 tablespoon curry powder (I used Madras curry powder)
1 tsp. fresh ginger, grated
In a 4-5 qt slow cooker, combine all ingredients. Stir well. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Voila!
* All the vegetable broths I've ever seen are loaded (I mean loaded) with sodium. Yuck! I like to use Pacific Natural Foods Organic Low-Sodium vegetable broth (when it's on sale), but for this recipe I used unsalted vegetable stock.
** Because I used unsalted stock and no-salt added tomatoes, I had to add a little salt to the dish before the cooking time was up. Honestly, I'd rather add my own.
This dish is flavorful with a little kick to it. This has easily become a fall favorite. I hope you enjoy!
Thank you again, Danielle, for allowing me to guest post on your blog.