A hearty vegetarian/vegan slow cooker soup filled with protein, vegetables and delicious flavour. Perfect for the freezer and great for any season.
In a large frying pan heat coconut oil over medium heat, add onions, celery, and garlic plus. Cook until onions and celery have softened. Add in cumin, cinnamon, salt, and pepper. Stir to combine.
Add onion and celery mixture to slow cooker, then top with tomatoes, carrots, stock and lentils.
Cover and cook on high for 4-5 hours until lentils are tender and soup is bubbling.
Stir in coconut milk and hot sauce and cook on high for 30 minutes or until heated through.
Serve topped with cilantro, coconut flakes and/or slices of lemon.