Crockpot Red Lentil and Carrot Soup with Coconut

[Guest guest]

This is the soup I am eating for dinner tonight - it is lovely and

warming and straightforward to make.

Christie

 

Crockpot Red Lentil and Carrot Soup with Coconut

 

200g (2 cups) red lentils, rinsed and drained

1 Tbsp olive oil

1 onion, finely chopped

1 large carrot, halved lengthways and finely sliced

2 cloves garlic, crushed

1 tsp turmeric

1 tsp crushed cumin seeds

½ tsp salt

¼ tsp crushed black pepper

1 can crushed tomatoes (390mls/14 oz)

750 mls (3 cups) vegetable stock)

1 can coconut milk (390 mls/14 oz)

1 Tbsp freshly squeezed lemon juice

1 long red chilli pepper, finely chopped

 

To Serve:

Thin slices of lemon

Finely chopped coriander leaves (cilantro)

 

Gently sauté carrot and onion in olive oil, about 5 mins. Add garlic

and spices and cook for 1 min, stirring. Add tomatoes and bring to

the boil, then add lentils and stock. Pour into slow cooker, cook on

Low for 8 – 10 hours, or High for 4 – 5 hours until carrots are

tender. Stir in coconut milk, lemon juice and finely chopped chilli

and cook on High for a further 20 – 30 mins. Blend and serve topped

with lemon slices and finely chopped coriander leaves (cilantro).

 

Adapted from: 125 Best Vegetarian Slow Cooker recipes: Judy Finlayson