1tablespoonolive oil for sautéing(or water for a fat free version)
¼teaspoonof chili salta ⅛ teaspoon of sea salt and a pinch of cayenne
3small sweet potatoes - about 3 cups chopped
1inchof ginger grated
In a saute pan, over medium heat, heat olive oil. Add onions and saute 5 minutes or until soft. Sprinkle in chili salt (or sea salt), curry powder and garlic. Saute for a few more minutes. Add mixture to the ceramic liner of your crock pot.
Add remaining ingredients (except fresh cilantro)
Cook on high for 3-4 hours. Cook on Low for 6-8 hours.
Stir in fresh cilantro just before serving.
Make ahead: Chop all veggies. Saute the onions, garlic and curry powder (Step 1). Store the sautéed onion mixture along with lentils and chopped sweet potato in the liner of the crockpot in the refrigerator overnight.
In the morning add liquids and turn crock on low for 8 hours. Program to keep warm until serving.
Sweet Potato and Lentil Soup for the Crockpot https://www.infinebalance.com/sweet-potato-lentil-soup-crockpot/