Creamy Tomato and Lentil Slow Cooker Soup |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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a spicy soup based on a Breville recipe in the slow cooker's sample recipes. I have modified this a bit - see which version you prefer.Originally it included 4 cloves garlic, 3 tsp minced chilli and you stirred 1/3 cup sun dried tomato pesto through at the end. I found this too hot. Even this version is fairly spicy but yummy! Next time I make it I will leave out the chilli altogether and just add sun dried tomato pesto. Ingredients:
2 tablespoons olive oil |
2 medium spanish onions, sliced |
2 garlic cloves, crushed |
1 teaspoon red chili pepper flakes |
6 cups tinned crushed tomatoes |
6 cups vegetable stock |
1/2 cup tomato paste |
1 1/2 tablespoons brown sugar |
1 1/2 cups red lentils |
1 1/4 cups cream |
1/3 cup sun-dried tomato pesto (optional) |
Directions:
1. Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
2. Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
3. Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
4. Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
5. The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.
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