Slow Cooker Carrot and Pumpkin Soup

I have recently discovered the joys of cooking in a slow cooker and this recipe has quickly become a family favourite.

Try it!

It's perfect for cold winter nights or a light lunch or dinner.

Serve with croutons or toasted fingers.

2 Tbsp oil

1 large onion, chopped

1 tsp garlic

5 large carrots, peeled and chopped

225 g red lentils, rinsed

450 g butternut squash, diced

1/4 tsp nutmeg

1.25 litres vegetable stock

1/3 cup white rice

425 g can diced tomatoes

Salt / Pepper to taste

Preheat the slow cooker on low.

Heat the oil in a large saucepan and add the onion and garlic. Cook until softened.

Add the carrots, lentils and squash and stir.

Transfer to the slow cooker and add the spices, salt, pepper and stock.

Cover and cook on low for 5 - 6 hours until the vegetables are tender.

Add the rice and tomatoes for the last 30 minutes of cooking time.

Serve hot.