17 May Spicy Lentil Soup – Slow Cooker
Spicy Lentil Soup – Slow Cooker
Serves 4
- ½ cup dried red lentils
- 2 small carrots (240g), roughly chopped
- 1 stick celery (150g), sliced thinly
- 2 medium potatoes (400g), chopped coarsely
- 3 cloves garlic, crushed
- 400g can diced tomatoes
- ⅓ cup mild Indian curry paste
- I litre vegetable stock (or chicken)
- 2 dried bay leaves
To serve
- ½ cup Greek yoghurt
- ½ cup finely chopped fresh coriander
Rinse lentils under cold water until water runs clear. Drain.
Combine all ingredients except yoghurt and coriander in a 4.5 litre slow cooker. Cook, covered, on low, for 6 hours, season to taste.
Serve soup topped with yoghurt and coriander.
