It is totally worth taking that time (approximately 25 min) in the morning and not having to deal with dinner later on a busy week night. The one change I would make to this recipe when making it again, is I would use either a Thai style vegetable broth (Wegmans) or even chicken broth (I'm so not a vegetarian) instead of the 6 cups of water. Even if you split it 3 cups water to 3 cups both it might just add that tiny extra bit of pizazz that I think it needs. Again, I make a terrible vegetarian.
Slow-Cooker Sweet Potato and Lentil Soup
1 large sweet potato
3 med carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
2 leeks, halved lengthwise and and cut into 1/2 inch pieces (white and light green parts only, and be sure to rinse them well after cutting. Those buggers can be REALLY dirty!)
3/4 cup dried yellow or red lentils
1 4-inch piece of ginger, peeled and finely grated (your hands will smell great all day!)
1 + 1/4 tsp curry powder
1 tablespoon unsalted butter
2 cloves of garlic, minced
juice of 1/2 lemon
1/2 cup of chopped fresh cilantro
Combine first 7 ingredients (1 tsp of the curry powder) in a 4-6 qt slow cooker. Add 6 cups water, broth, or combo and stir. Cover and cook on low, undisturbed for 8 hours.
Now bust out the immersion blender if you have one (love that thing!). If not, stir soup vigorously with a whisk to make a rough puree.
Melt the butter in a small skillet over medium-high heat. Add garlic and 1/4 tsp curry powder, cook about 1 min until slightly toasted. Stir curry mixture into the soup along with the lemon juice and cilantro and a little salt to taste.