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Red lentil and Carrot Soup with Coconut Milk (in slower cooker) Recipe

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This recipe for Red lentil and Carrot Soup with Coconut Milk (in slower cooker) is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. of red lentils
1 T. vegetable oil
2 onions finely hopped
4 cloves garlic, minced
2 tsp. turmeric
2 tsp. cumin seed
1 tsp. salt
½ tsp. pepper
1 can (28 oz/ 796 ml) tomatoes, including juice
2 large carrots, peeled, cut in half lengthwise and thinly sliced
1 T. freshly squeezed lemon juice
6 c. vegetable or chicken broth
1 can (14 oz/398 ml) coconut milk
Directions:
Directions:
In a colander, rinse lentils thoroughly under cold, running water. Set aside
In a skillet, heat oil over medium heat. Add onions and cook, stirring until soft. Add garlic, turmeric, cumin seeds, salt, and pepper and cook stirring for 1 minute.
Add tomatoes and bring to a boil, breaking up with the back of a spoon. Stir in carrots, lentils, lemon juice, and broth.
Transfer mixture to slow cooker stoneware. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until carrots are tender and mixture is bubbling.
Stir in coconut milk and cook on high for 20-30 minutes, until heated through.

 

 

 

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