SPICY LENTIL SOUP

Serves: 8

1 tbsp (15 mL) oil, preferably peanut

1 large carrot, finely chopped

1 stalk celery, finely chopped

1 small onion, finely chopped

1/2 tsp (2.5 mL) salt

3 cloves garlic, minced

1 tsp (5 mL) each of ground cumin, turmeric, smoked paprika

1/2 tsp (2.5 mL) hot chili flakes

1 1/2 cups (375 mL) dried red lentils, rinsed and picked over

1 small potato, peeled and diced

1/3 cup (80 mL) peanut butter

1/2 cup (125 mL) chopped fresh parsley

2 3-1/2 cup (900 mL) cartons chicken or vegetable broth, preferably low sodium

2 tbsp (30 mL) lemon juice

1. Heat oil in a large frying pan over medium heat. Add carrots, celery, onion and salt. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.

2. Add garlic, cumin, turmeric, paprika and chili flakes. Cook just until garlic is tender, about 30 seconds. Turn into slow cooker.

3. Add lentils, potato, peanut butter and parsley. Stir; add broth. Cover slow cooker.

4. Cook on high for 4 hours or low for 8 hours. Add lemon juice, and season with additional salt and chili flakes to taste.