Slow Cooker Red Lentil Soup
Makes 8 servings
16 ounces red lentils (about 2 1/2 cups), picked over and rinsed
1 cup blanched, slivered almonds
3 large carrots, peeled and sliced into 1-inch pieces
1 large yellow onion, peeled and roughly chopped
2 ribs celery, finely diced
4 garlic cloves, halved
2-inch piece fresh ginger, peeled and minced
1 tablespoon curry powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon fine grain sea salt
7 cups vegetable stock
1 cup Redwood Hill Farm Plain Goats Milk Kefir, plus more for garnish (optional)
Chopped cilantro, for garnish (optional)
1. Combine the lentils, blanched almonds, carrots, onion, celery, garlic, ginger, curry powder, cumin, paprika, and salt to a slow cooker. Pour the vegetable stock over the ingredients in the slow cooker and stir to combine.
2. Cover the slow cooker and cook on on low heat for 6 hours (or high heat for 4 hours).
3. When all the ingredients are cooked through (can be easily pierced with a toothpick), uncover the soup and puree until smooth with an immersion blender, or in a batches using a blender.
4. Stir in the kefir and heat through. Garnish with additional kefir and cilantro, if using, and serve.