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How to make Slow cooker red lentil soup

Yield = 4
Prep time: 0:20
Cook time: 4:10
Total time: 4:30

Ingredients

  • 2 teaspoons olive oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, thinly sliced
  • 4cm piece fresh ginger, peeled, finely chopped
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 1 1/2 cups red lentils
  • 1 litre Massel vegetable liquid stock
  • Chopped fresh coriander leaves, to serve
  • Plain Greek-style yoghurt, to serve
  • Warmed garlic naan bread, to serve

Method

  • Step 1 Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and celery. Cook, stirring often, for 5 minutes or until softened. Add garlic and ginger. Cook for 1 minute or until fragrant. Add cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Transfer to the bowl of a 5.5 litre slow cooker.
  • Step 2 Add lentils, stock and 2 cups cold water. Season with salt and pepper. Cover with lid. Cook on low for 4 hours or until thickened.
  • Step 3 Divide between serving bowls. Top with coriander and yoghurt. Serve with naan bread.