Red Lentil and Carrot Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This soup rocks! I love the Indian spices, and I didn't miss the meat. Recipe courtesy of The Complete Idiot's Guide to Slow Cooker Cooking. Ingredients:
3 tablespoons olive oil |
2 carrots (peeled and finely chopped) |
2 garlic cloves (peeled and minced) |
1 large onion (peeled and finely chopped) |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon turmeric |
2 cups red lentils, rinsed |
6 cups chicken stock or 6 cups vegetable stock |
1 tablespoon orange zest, grated |
salt |
pepper (freshly ground) |
Directions:
1. Heat olive oil in a medium skillet over medium-high heat.
2. Add carrots, garlic, and onion.
3. Cook, stirring frequently, for 3 minutes or until onion is translucent.
4. Add cumin, coriander, and turmeric.
5. Cook, stirring constantly, for 1 minute.
6. Scrape mixture into the slow cooker.
7. Add lentils, and stir in stock and orange zest.
8. Cook on low for 7 to 9 hours or on high for 3 to 5 hours or until lentils are very soft.
9. Remove 2 cups solids from soup with a slotted spoon.
10. Puree until smooth in food processor fitted with a steel blade or in a blender.
11. Return puree to the soup, and season soup with salt and pepper.
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