Ingredients
4 C diced carrots
2 onions diced
2 ribs celery diced
1 C dried green lentils
1 Tbsp minced fresh ginger
2 cloves garlic minced
1 Tsp each ground cumin, ground coriander & chili powder
1/2 Tsp turmeric, salt & pepper
pinch ground allspice
2 bay leaves
3 1/2 Cups vegetable broth
2 1/2 Cups water
1/4 C chopped fresh cilantro
Preparation
In slow cooker, combine carrots, onions, celery, lentils, ginger, garlic, cumin, coriander, chili powder, turmeric, salt, pepper, allspice & bay leaves. Pour in broth & water. Cover & cook on low for 5 to 8 hours. Discard bay leaves. Transfer 2 cups of the soup to blender; puree until smooth. Return to slow cooker; stir in cilantro.
