This easy slow cooker recipe is a breeze to make, and freezes well. Why not make up a big batch and freeze a few portions for a quick lunch or dinner later?
The recipe is from our cookbookThe Year Round Slow Cooker, available wherever good books are sold, RRP $39.99.
Ingredients
Method
1.
Place soup mix, tomatoes, stock, curry powder, oil, onion, garlic and coriander stems in a 5-litre (20-cup) slow cooker; stir to combine. Cook, covered, on LOW for 8 hours or HIGH for 4 hours, or until lentils are tender.
2.
To serve, divide soup among bowls; drizzle with coconut cream and scatter with toasted coconut flakes and coriander leaves.
*Suitable to freeze.*
This recipe is suitable to freeze at the end of step 1 for up to 3 months.
