I think we can all agree that it is officially slow-cooker season.
It’s also officially sweater-wearing season! Unfortunately, it’s still too hot here in Portland for me to successfully wear a sweater, pants, scarves, or anything remotely cozy and comfortable. I keep trying, but then I just get too hot and have to change. It’s tragic, really.
But back to the whole slow-cooking thing.
Some slow cooker recipes are filled with processed ingredients and come out tasting like mush. This is not one of those recipes! The lentils come out tender but still full of texture, while the warm spices maintain their fragrant aroma and add depth to the soup.
Another thing I love about this recipe: it cooks on low for 8 hours. Why is this important? Because there is nothing worse than setting your slow cooker before work then coming home to a burnt mess because it only needed to cook for 5 hours. Am I right?
I always like to serve soups with lots of bread for dipping and dunking. Top the soup with a little coriander spiced yogurt for an extra special treat!
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