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Carrot lentil slow cooker soup
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| 2 cups | red split lentils |
| 5-7 medium | to large carrots chopped |
| 2-3 | tomatoes |
| 1 small | apple |
| 1/2 jalapeño or Serrano pepper OR a pinch of chili flakes | |
| 1/2 large | onion copped |
| 2 cloves | garlic chopped |
| A chunk of fresh ginger chopped | |
| 1 tablespoon | or chili paste or chili powder |
| 1 teaspoon | cumin |
| 1 teaspoon | turmeric |
| 1/2 teaspoon | cardamom |
| 3 cups | water with vegeta |
| 3 cups | water |
Put all ingredients in slow cooker on high for 4 hours or on low for 7-8 hours
Use immersion blender after cooling to either fully purée or partially splend.
Stir in 3/4 can of coconut milk (use full fat, trust me, but if you use light definitely use the whole can).
When serving:
Salt and pepper to taste, squeeze in a large wedge of lime juice and top with chopped cilantro.
Recipe uploaded with Shop'NCook for iPhone.
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