Ingredients

2 teaspoons olive oil
1 brown onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, thinly sliced
4cm piece fresh ginger, peeled, finely chopped
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 cups red lentils
1 litre Vegetable Stock
Chopped fresh coriander leaves to serve

Method

Heat oil in a large non-stick frying pan over medium heat.

Add onion, carrot and celery.

Cook, stirring often, for 5 minutes or until softened.

Add garlic and ginger and cook for 1 minute or until fragrant.

Add cumin and coriander and cook, stirring, for 30 seconds or until fragrant.

Transfer to the bowl of a 5.5 litre slow cooker

Add lentils, stock and 2 cups cold water.

Season with salt and pepper.

Cover with lid and cook on low for 4 hours or until thickened

Divide between serving bowls and top with coriander.

Serves 4