Serves 6-8
Prep time 15
Ingredients
Olive oil for frying
1 onion chopped
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon pepper
6 cups chicken stock
1/4 bunch of coriander leaves, chopped (reserve 1 tablespoon for serving)
1/4 bunch flat leaf parsley, chopped (reserve 1 tablespoon for serving)
1 cinnamon stick
1 cup brown lentils, rinsed
1 cup Rupanyup Living chickpeas soaked overnight and cooked
2 x 400 g cans diced tomatoes
To serve
1 tablespoon chopped coriander leaves
1 tablespoon chopped parsley leaves
1/4 cup lemon juice.
Method
Heat the oil in a frying pan over medium-high heat. Add onion an carrot and fry for 5 minutes until soft. Add teh cumin, ginger, turmeric and pepper and cook for a further 1 minute, stirring until fragrant. Transfer mixture into a large slow cooker.
Add stock coriander, parsley, cinnamon tick, lentils, chickpeas and tomatoes to teh slow cooker and stir to combine.<
Cover and cook on low for 6 hours, until the vegetables and lentils are tender. Discard the cinnamon stick.
Stir the lemon juice and reserved chopped herbs into teh soup before serving.