Red Lentil and Carrot Soup With Coconut for the Crock Pot |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 5 |
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The coconut milk in this recipe creates a nutty and interesting flavor. Ingredients:
2 cups red lentils, well washed |
1 tablespoon olive oil |
2 onions, finely chopped |
4 garlic cloves, minced |
2 teaspoons turmeric |
2 teaspoons cumin seeds |
1 teaspoon salt |
1/2 teaspoon cracked black peppercorns |
1 (28 ounce) can tomatoes, including juice |
2 large carrots, peeled |
1 tablespoon fresh lemon juice |
6 cups vegetable broth or 6 cups chicken broth |
1 (14 ounce) can light coconut milk |
1 -4 teaspoon of your favorite hot sauce |
1/2 cup finely chopped cilantro (to garnish) |
Directions:
1. In a large skillet cook onions in the olive oil until soft.
2. Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
3. Add tomatoes and bring to a boil, breaking them up as you stir.
4. Add carrots, lentils, lemon juice and broth.
5. Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
6. Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
7. Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
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