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SPICY LENTIL SOUP – SLOW COOKER

SPICY LENTIL SOUP

Serves 4 

Print recipe here

Ingredients

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

 

Method

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. 

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