Serves
4
Prep
20
mins
Cooking
8
hrs
Slow Cooker Red Lentil & Vegetable Soup
Directions
Step 1
Heat oil in a large non-stick frying pan over medium heat. Add onion carrot and celery and cook, stirring often, for 5 minutes until softened. Add garlic and tomatoes. Cook for 1 minute or until fragrant. Add cumin and ground coriander. Cook for 30 seconds or until fragrant. Transfer to a 5.5 litre slow cooker bowl.
Step 2
Add lentils, stock and 2 cups of water. Season with salt and pepper. Cover with lid and cook on low for 6-8 hours or until lentils are cooked through.
Step 3
Serve topped with coriander and yoghurt. Serve with naan bread.
Ingredients
- 2 tsps olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, thinly sliced
- 2 tomatoes, diced
- 3 tsps ground cumin
- 3 tsps ground coriander
- 1 1/2 cups McKenzie's Red Lentils
- 1 litre vegetable stock
- To taste, McKenzie's Natural Salt & Pepper
- To serve, fresh coriander, Greek-style yoghurt & naan bread