Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

Slow cooker lentil soup is ideal for the days when you want dinner waiting for you at home. Why not make your day even easier and chop the vegetables and measure the herbs and spices the day before or at the weekend.

Serves 4

Ingredients:

1 litre vegetable stock

1 (14-ounce) can chopped tomatoes (do not drain)

1 small onion, diced

1 medium carrot, diced

1 medium celery stalk, diced

1 cup green lentils

1 tbsp olive oil

2 cloves garlic, minced

1 tsp salt

1 tsp tomato paste

1 bay leaf

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp paprika

2 tsp red wine vinegar

To garnish:

Chopped parsley or coriander.

Method:

Place all the ingredients except the vinegar into a slow cooker and stir to combine.

Cover and cook on the LOW setting until the lentils are tender. This will take around 8 hours.

Taste and add further seasonings if you require.

Stir in the red wine vinegar.

Remove the bay leaf (if you can find it).

Serve when required.

Additional Notes:

Serve this with a warm roll. Alternatively, serve with some rice and salad.

Did you know that the vegetables can be chopped and refrigerated up to 5 days before cooking the soup!

Add any vegetables you desire to this soup. Perhaps some squash, sweet potatoes or potatoes.

Freezing Notes:

Keep in a covered container in the refrigerator for up to 5 days.

Store in the freezer in a labelled and dated freezer container or bag for up to 3 months.

Equipment Used:

Saucepan or large frying pan

Slow cooker

Spoon

Knife

Chopping board

Hand blender.

Recipe courtesy of Save Money, Freeze Food.