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:
- low GI which means sweet potato maintain an even blood sugar level avoid spikes
- one cup contains 6gms of fibre which is more than a quarter of our daily recommended minimum
- contains postassium which can lower blood pressure and regulate the heart rhythm
- contains Vitamins A & C which function as antioxidants that protect cells against aging and disease
The health benefits of lentils include:
- promotes intestinal regularity
- helps regulate blood sugar levels
- can lower cholesterol because they are low in fat, devoid of sugars and high in fibre which makes for good heart health
- can help weight loss as lentils are low in calories and filling to consume
- prevents blood vessel Atherosclerosis which is narrowing of the arteries
Slow Cooked Moroccan style Sweet Potato & Lentil Soup
Serves 2 – 4
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
- The recipe called for frying the spices and onions until softened although I didn’t do this.
- I put all the ingredients into the slow cooker and cook on low for 6 – 8 hours until vegetables are tender.
- Blend until smooth and add more water if too thick.
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.