Slow cooker recipes

Spicy lentil soup

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.
SPICY LENTIL SOUP
4
6H 30M

Ingredients

Method

1.

Rinse lentils under cold water until water runs clear; drain

2.

Combine lentils, carrot, celery, potato, garlic tomatoes, paste, stock and bay leaves in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours. Season to taste.

3.

Serve soup topped with yoghurt and coriander.

To freeze: Complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through

Note

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