Breakfasts are the meals that I struggle with. If you don't want to eat pork at every meal - bacon, sausage, ham or you don't want to load up on sweet stuff - danishes, donuts, muffins, it's kind of hard. Oatmeal everyday will not work for me. Let's be real. But this cookbook has a whole section of breakfast ideas that I can't wait to try out. And no, they're not all fruit smoothies. LOL
Ok, back to the post title. I just made this Curried Lentil Soup dish in the crockpot last night and I'm loving it! You know I've got to share:
Curried Lentil Soup
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 my Blue Mountain Jamaican 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! Then recently I discovered a sale at Harris Teeter on Pacific Natural Foods Organic Low-Sodium vegetable broth. I happened to have that when I discovered this recipe.
** Because I used low-sodium broth and no-salt added tomatoes, I had to add a little salt to the dish before the cooking time was up. But honestly, I'd rather add my own.
This dish is flavorful with a little kick to it. I will make this again.