Lentils are highly nutritious, and an inexpensive source of protein. What more could you want? Ok, it’s cooked in the slow-cooker so it’s hands-off allowing you to do the 100 other things you have to do today.

Ingredients

1 large sweet potato, peeled and diced

3 medium carrots, cut into 1/2-inch pieces

3 stalks celery, cut into 1/2-inch pieces

2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only) 

3/4 cup dried yellow or red lentils

1 4-inch piece ginger, peeled and finely grated

1 teaspoon curry powder

Kosher salt

1 tablespoon unsalted butter

2 cloves garlic, thinly sliced

Juice of 1/2 lemon, plus lemon wedges for serving (optional)

1/2 cup chopped fresh cilantro

Directions

1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
2. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
3. Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.