Slow Cooker Lentil and Vegetable Soup

A nourishing, high-fibre lentil soup packed with vegetables and fragrant spices. Completely plant-based and perfect for batch cooking — it gets even better the next day.

Ingredients

• •1.5 cups red or green lentils, rinsed
• •2 carrots, diced
• •2 stalks celery, diced
• •1 onion, diced
• •3 cloves garlic, minced
• •1 can (400g) diced tomatoes
• •5 cups vegetable broth
• •1 teaspoon cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon turmeric
• •1/2 teaspoon coriander
• •Salt and black pepper, to taste
• •Juice of 1/2 lemon
• •Fresh parsley, for serving

Instructions

1. 1. Add all ingredients except lemon juice and parsley to the slow cooker. Stir everything together.
2. 2. Cover and cook on LOW for 7–8 hours or HIGH for 4 hours until lentils are completely soft.
3. 3. Stir the soup — the lentils will naturally thicken it. If it's too thick, add a little extra broth.
4. 4. Stir in fresh lemon juice. Taste and adjust salt and spices.
5. 5. Serve garnished with fresh parsley and crusty bread.