We’ve been enduring frigid temperatures in the North East. It was 10 degrees this morning and I was assaulted by a biting wind when I was pumping gas. If today wasn’t the kind of day to fill the house with the cozy smell of slow cooker lentil soup, I don’t know when is.
As I mentioned in my previous post, using a slow cooker is a great way to bring peace and harmony to the dinner hour. You prepare the bulk of the meal in the morning and it’s nearly ready when you are tired at the end of the workday.
I bake the sweet potatoes separately in this recipe for two reasons:
- I absolutely love the sweet taste and texture of baked sweet potatoes.
- My husband doesn’t care for sweet potatoes, so he is able to enjoy the lentil soup with a crusty piece of whole grain bread in their place.
You can bake the sweet potatoes ahead of time (I always like to keep some baked sweet potatoes on hand to add to different recipes) and simply warm them in the microwave, or you can bake them approximately one hour before you plan to serve the soup.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.