It's a soup that's warm even after it's getting a little cool. It leaves all of you warm and fuzzy. I've fallen in love with lentil soup.
INGREDIENTS (for 8 servings):
- 3 cups brown lentils
- 1/4 cup chopped fresh parsley
- 1/4 cup curry paste
- 1 tablespoon grated fresh ginger root
- 2 tablespoons chopped fresh oregano
- 2 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
Place the lentils, parsley, curry paste, ginger, oregano, garlic, flour and paprika into a 2.5 quart (5 liter) slow cooker. Mix until blended. Fill with water to within 1/2 inch of the top. Cover, and cook on high for 4 hours, or longer if you can.