Red Lentil and Carrot Soup with Coconut

This delightful soup was created by Laura. It was very tasty and warm on a cold night.

Ingredients:
2 cups red lentils
1 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tsp turmeric
2 tsp cumin seeds
1 tsp salt
½ tsp cracked black peppercorns
¾ tsp chili pepper flakes
1 can (28 oz) tomatoes, including juice
2 large carrots, peeled, cut in half lengthwise and thinly slices
1 tbsp lemon juice
6 cups vegetable or chicken broth
1 can (14 oz) coconut milk
thin slices lemon, optional
finely chopped cilantro or parsley, optional

Preparation:
In a colander, rinse lentils thoroughly under cold running water. Set aside.

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until soft. Add garlic, ginger, turmeric, cumin seeds, salt, peppercorns and chili pepper flakes and cook, stirring, for 1 minute.

Transfer mixture to slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until carrots are tender and mixture is bubbling. Stir in coconut milk and cook on High for 20 to 30 minutes, until heated through.

When ready to serve, ladle into bowls and top with lemon slices and cilantro or parsley, if using.

Serves 8 to 10 as a starter or 4 to 6 as a main course.

Mulled Cider

Another favorite that makes the house smell delightful!

Ingredients:
2 Litres unsweetened apple cider/juice
1/4 cup packed brown sugar
2 sticks cinnamon
1 tsp whole cloves
1/8 tsp ground ginger
1 orange sliced in wheels

Preparation:
Combine all ingredients in a large pot, cover and heat on low for at least 2 hours. Stir regularly. Serve hot.