One of my favorite things to make in the crock pot is soup. It’s one of the most budget-friendly meals, it’s super easy to make, and it makes a ton of food, plenty for leftovers.
What could be better than that, right? I was a little hesitant about this crock pot lentil sweet potato soup recipe because Mr. Real Food doesn’t like sweet potatoes and Real Food, Jr. doesn’t like lentils.
While we usually have dinner together as a family, Real Food, Jr. had to work so it was just me and Mr. Real Food testing it out. We both loved it! Mr. Real Food went on about how much he liked it. He didn’t realize it had sweet potatoes in it. I got him to willingly (or unknowingly, I guess) eat sweet potatoes!
The true test was going to be Real Food, Jr.’s reaction. Since she worked late, she had to heat up leftovers. When I asked her for her opinion, she said she loved it! She said she was so hungry that she licked off the spoon while she was waiting and she liked it cold too.
So this was a complete hit with my entire family….which is a very rare thing!
Crock Pot Lentil Sweet Potato Soup
2 cups baby carrots
5 stalks celery, chopped
1 onion, diced
2 large sweet potatoes, cubed
2 cups green beans
2 cups lentils
1 teaspoon rosemary
1 bay leaf
1 teaspoon oregano
5 cloves garlic
salt and pepper to taste
64 ounces vegetable broth
1 15-oz can diced tomatoes
Place all ingredients except vegetable broth and diced tomatoes in a gallon-size freezer bag and securely close.
When ready to cook, thaw freezer bag in refrigerator overnight.
Add contents of bag to crock pot along with vegetable broth and tomatoes.
Cook on low heat 8-10 hours.
Are you a fan of sweet potatoes and lentils? How do you like to eat them?