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Middle Eastern Slow Cooker Lentil Soup

Midweek and cupboards looking bare? Load up your slow cooker with leftover veg and a few kitchen staples – and whip up this traditional lentil soup. Straight from the kitchen of Diana at Little Sunny Kitchen, this middle eastern slow cooker lentil soup is simple to prepare and even simpler to cook.



  • 400g orange or yellow lentils
  • 1 large onion (chopped)
  • 2-3 small carrots, optional
  • 1 tomato (cut into 4 slices), optional
  • 65g white rice, optional
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 3 bay leaves
  • 1 stock cube
  • 1 tbsp olive oil
  • 2 litres water




  1. Rinse lentils, then drain the water off
  2. In a pan heat olive oil, add chopped onion and grated carrots, cook stirring often until soft
  3. Transfer onions and carrots to the slow cooker. Then add lentils, rice, tomato, salt, black pepper, cumin, bay leaves, stock cube, and water. Cover with lid and cook for 4 hours (or until thickened) on high, or 8 hours on low
  4. Serve with lemon, and pita bread gently warmed in the oven

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