Slow Cooker, Lentil Soup

2 1/2 cups red lentils

3 medium onions, diced

2 sweet potatoes, chopped

5 carrots, diced

5 stalks celery, chopped

2 - 3 litres vegetable stock (depending on the size of your slow cooker)

3/4 cup lemon juice

2 1/2 tbsp cumin

2 1/2 tsp tumeric

2 1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Salt and black pepper to taste

Greek yoghurt

Pistachios nuts, chopped

Place all of the ingredients (except the yogurt) in a slow cooker. Cook on 'Low' for 8 hours or 'High' for 4 hours.

Before serving, puree soup in blender until smooth and creamy. (If you prefer a chunkier soup then give the soup a minimal blend). Check seasoning and adjust accordingly.

Brown pistachios in a pan and set aside.

Serve soup with a spoonful of Greek yoghurt and scatter a few pistachios on top.

Note: This makes quite a thick soup so you may need to add more liquid to thin it down.

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Slow Cooker, Lentil Soup

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