2 tablespoons tomato paste
1 bottle of pasata
2 teaspoons garlic powder
1/2 cup finely sliced spring onion (green part)
800 ml beef stock
300 ml water
2 tablespoons extra-virgin olive oil
400 grams lean, diced, grass fed lamb
salt and pepper to season lamb
400 grams peeled, large chunks of potato
400 grams peeled, large chunks of carrot
400 grams processed, blended canned *lentil
2 teaspoons sweet sumach or paprika
1 teaspoon all spice
2 bay leaves

Add all ingredients to the slow cooker and cook for 8-10 hours

Serve with toasted pitta and Greek yoghurt to serve

*onion, garlic and lentil blend may cause wind and bloating. Leave out ** lentils for ostomates

(*Note: red meat consumption to be kept to under 500 grams per week per person see bowel cancer modifiable risk factors:

Per Serving

Fibers (g):	4g

Harira Tomato, Lamb and Lentil Soup (Slow Cooker) (77 )