RED LENTIL SOUP

INGREDIENTS:

2 tsp coconut oil

1 brown onion - diced

2 carrots - diced

2 celery stalks - diced

2 garlic cloves - crushed

4cm ginger - peeled and grated

3 tsp ground cumin

3 tsp ground coriander

1 + 1/2 cups red lentils

1 ltr vegetable stock

2 cups water

Chopped fresh parsley leaves to serve

METHOD:

Heat coconut 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 and cook for 1 minute or until fragrant. Add cumin and coriander and cook, stirring for 30 seconds or until fragrant. Transfer to the bowl of your slow cooker. Add lentils, stock and water. Season with salt and pepper. Cover with lid and cook on low for 4 hours or until thickened. Divide between serving bowls and top with parsley and cracked pepper

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