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.
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.
Per Serving: 267 calories; protein 18.9g; carbohydrates 45.9g; fat 0.9g; sodium 148.5mg.