Fry onion and garlic in a skillet until translucent. Add sweet pepper and carrots, and fry for about 2 minutes. Transfer fried vegetables to slow cooker. Add tomatoes, lentils, broth, spices, salt, and pepper. Cook at low for 8 h or until the lentils are soft. Serve in bowls and garnish with parsley.
These easy to make, vegetarian, versatile, and economical chickpea balls can be incorporated into Indian, Southeast Asian, Cajun, Italian, or Southern BBQ cuisi...
Cannellini beans are packed with nutrients. They are rich in fibre, iron, calcium, and protein. They make for a great addition to soups, stews, salads, and past...
Presenting a soup with a bit of a curried twist. Coconut milk and Eastern spices transform this soup into a creamy and flavourful bowl packed with vitamins, min...
English
