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Author Notes: Here on the other side of the world in Australia it's just starting to get a teensy bit chilly, enough that I've been daydreaming of warming soups and stews. I recently got a slow cooker as a gift. I had one years ago but had forgotten just how handy they are, particularly when you walk in the door after work and the smells remind you that dinner's ready. I made this soup from ingredients that were lingering in my kitchen and it turned out really great. Don't skip the garnishes, they liven it up with layers of bright flavours. We ate this one night on it's own and the next night over brown rice which added a nice heartiness to the dish. —Mrs McGowan
For the soup
- 2 cups dried red lentils, picked over and rinsed
- 6 cups water
- 1/2 cup chopped dried apricots
- 2 tablespoons coconut oil
- 1 large red onion, chopped
- 2 medium purple carrots, peeled and chopped
- 2 tablespoons sweet curry powder
- 14 ounces can light coconut milk
- Lemon wedges
- Sliced red chiles
- Chopped fresh mint
- Toasted sliced almonds
- In a slow cooker, combine the lentils, apricots, salt, and water.
- In a large skillet heat the oil over medium heat. Add the onion and carrots and sauté until just soft and lightly browned, about 5 minutes. Add the curry powder, and sauté for a minute more, coating the vegetables thoroughly in the spice. Add to the slow cooker.
- Turn on low and cook for 8 hours, allowing it to stay on the warm setting for a couple hours more if needed. Add the coconut milk and allow to heat through.
- Ladle the soup into bowls and serve with the garnishes.