Red Lentil and Carrot Soup with Coconut

[Guest guest]

This is my favourite soup for the slow cooker. Very tasty and freezes well.

Christie

 

Red Lentil and Carrot Soup with Coconut

 

200g (1 cup) red lentils, rinsed and drained

1 Tbsp olive oil

1 onion, finely chopped

1 large carrot, finely sliced

4 cloves garlic, crushed

1 tsp turmeric

1 tsp crushed cumin seeds or use ground cumin

1/2 tsp salt

1/4 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

 

Garnish:

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. Serve topped

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

 

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