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(Matt is plain ol’ RAVING about this one and wanted more for Sunday lunch!) Creamy Tomato and Lentil Soup Serves 4-6
Ingredients 1 ½ tbsp Olive oil
1 large Spanish onion, sliced (I used a normal onion.)
2 crushed garlic cloves (2 tsp of bottled garlic)
1 tsp minced chilli
3 cups tomato puree/crushed tomatoes
3 cups beef stock
3 tbsp tomato paste
3 tsp Brown Sugar
½ cup red lentils
1 cup cream ( I used 300ml)
Optional: 2 tbsp sun-dried tomato pesto
Method Heat oil in non-stick pan. Cook onion over a medium heat, until golden brown. Add garlic and chilli to the pan and cook for 1 min or until fragrant. ( I’ve done this in the microwave and fry-pan…it doesn’t seem to matter either way.)
Place onion mixture in the Slow Cooker. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.
Cover and cook on HIGH 4 hours or AUTO/LOW 9-10 hours.
Half to one hour before required, stir in cream. Replace cover and continue to cook.
Ladle soup into bowls and top each servew ith the sun-dried tomato pesto.
