Carrot Coconut Soup

This is a delicious slow cooker soup. It makes a big batch but the soup is great as a left over or frozen.

2 cups    red lentils

1 Tbsp    vegetable oil

1             onion, diced

3             carrots, thinly sliced

1              bell pepper (orange or red, finely diced)

6              cloves of garlic, minced

2 tsp       tumeric

2 tsp       cumin powder

1 tsp        black pepper

1 can        tomatoes (28oz or 796ml) and juice (choose salt free tomatoes)

6 cups     vegetable stock

1 can        coconut milk (14 oz or 398ml)

1 Tbsp     lemon juice

3 tsp        chili powder (add more or less depending on taste)

1. Rinse lentils under cold water

2. In a frying pan heat oil over medium heat. Add onions, carrots and peppers and cook until softened (about 5 minutes)

3.  Add garlic, tumeric, cumin and black pepper and continue to cook for 1 minute

4.  Add tomatoes and juice and bring to a boil.

5.  Add lentils and vegetable stock.

6. Transfer to slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours.

7.  Stir in coconut milk, lemon juice and chili powder and cook on high for 20 to 30 minutes

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