The weather is starting to cool and nothing warms your body and soul like Soup on a rainy, cold day. Over the weekend it was cold, windy and wet so I decided to try my version of a recipe I recently found on Taste.
I love my slow cooker so when I found the recipe for Moroccan sweet potato with spiced chick peas, I was inspired. I cut the recipe in half and this made more than enough soup for two as a dinner with crusty bread or three or four lunches.
This recipe is not only easy and perfect for a slow cooker to set and forget. It is also very healthy so what’s not to love?
I describe myself as a rustic cook. I’m not precious about chopping an onion in exactly the same size pieces and if I don’t have an ingredient I usually find a substitute and tweak the recipe to make it work. In this case, I didn’t have chickpeas so substituted dried red lentils and I didn’t bother making the spiced chick peas section of the recipe.
Sweet Potatoes are a healthy alternative to white potatoes. The health benefits include:
The health benefits of lentils include:
Slow Cooked Moroccan style Sweet Potato & Lentil Soup
1/2 tablespoon oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1 onion finely diced
3 small carrots diced
1 large sweet potato peeled and diced
1 cup dried red lentils
2 cups water
Greek yogurt to serve
I joining Donna from Retirement Reflections and Deb from The Widow Badass in their #whatsonyourplateblogchallenge which is the first Wednesday of the month. Don’t forget to pop over and see what is on Donna’s and Deb’s plate and maybe share yours.
I wonder what will be on my plate next month? Maybe you will join in too!
Women Living Well After 50
Sue, this sounds delicious. I love all the ingredients, and I love that you substituted red lentils for chickpeas. I love both types of legumes, but would prefer red lentils in a soup. “Rustic cook” – I like that term! I think that I must be one as well. Thank your for joining in, and for posting this great dish!
You should give it a try Deb, although I know you are coming out of winter but it tastes delicious and is also nutritious and healthy for me. Thanks for the #whatsonyourplateblogchallenge. see you next month!
Sue, this does sound easy, and delicious. I am going to Pin it to my recipes so I won’t lose it. Sounds like a great cool-weather dish.
Thanks Suzanne, I’m sure you will enjoy it. We are heading into winter, although it doesn’t get too cold where I live. It was a cold, wet day when I made this recipe and it was perfect for the weather. I then had it for lunch over the next week. xx
I love soups like this and given that the slow cooker is still sitting on the bench from when Grant made a lamb curry last week, I reckon now is a good time to make a batch of this soup. Thanks for the inspo!
I surprised myself and it did taste delicious so I’m sure you would enjoy it. I love my slow cooker! x
Yum! This sounds exactly like my kind of meal. Today was my “clean out the fridge and pantry day”, so I made soup with baby red potatoes, onion, celery, carrots, garlic and spices. I LOVE soup! I am very inspired by yours and cannot wait to try it.
Thank you so much for being part of ‘What’s On Your Plate’. I greatly appreciate it!
It was delicious Donna and I actually thought of you when I made it as I know you love soup. Thanks for the #whatsonyourplateblogchallenge. x
This is a wonderful recipe to share, Sue. I am a big fan of using my slow cooker. I appreciate how you include the health benefits of the ingredients. I wonder what the results would be if the vegetables are left chunky versus blending? Thank you for sharing.xx
Hi Erica, I was very happy with the result. I didn’t actually blend the vegetables until they were totally smooth. I left some texture and it still tasted fine. I’m sure it would be hearty if you left the vegetables chunky. I go with what I’m feeling at the time. xx
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