Tomato and Lentil Soup

Slow Cooker Tomato and Lentil Soup

Slow Cooker Tomato and Lentil Soup

Recipe by GeeDeeCourse: SoupsCuisine: BritishDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

4

hours 

10

minutes
Calories

300

kcal
Total time

4

hours 

25

minutes

A simple and heart-warming vegetarian soup made from Tomatoes and Lentils, which can be Red, Yellow or Brown.

Ingredients

  • 2 tbsp Sunflower Oil

  • 1 Onion

  • 1 Garlic Clove

  • 2 Celery Sticks

  • 2 Carrots

  • 1 tsp Ground Cumin

  • 1 tsp Ground Coriander

  • 175 grams Lentils red or Yellow

  • 1 tbsp Tomato Puree

  • 2 Pints Vegetable Stock

  • 400 grams tomatoes tinned chopped

  • Bayleaf

  • Salt + Pepper

  • Creme Fraiche to serve

Directions

  • Heat the oil in a large saucepan and add the onion and garlic.
  • Gently cook over a low heat for 4/5 minutes, stirring regularly. You are looking to just soften the onion.
  • Cut the Celery and Carrot into small bite-size pieces and add to the onion, cook for a further 5 minutes, stirring at intervals. Add the Cumin and Coriander and let them cook in for a minute then add the Lentils.
  • In a small bowl mix the Tomato Puree with a little of the stock and pour into the pan, mix well and add the remaining stock, Tomatoes and Bayleaf.
  • Bring all the mixture to the boil and now transfer everything to your slow cooker. Cook on a low setting for around 4 hours.
  • Once cooked remove the bay leaf and transfer the soup to a food blender and blend until nice and smooth.
  • Alternatively, if you have A Hand Blender, that would be so much easier, just blend the soup until nice and smooth, this will save transferring from pot to blender and back again to reheat
  • If you need to season your soup now is the time.
  • Serve with a nice spoonful of Creme Fraiche and fresh crusty bread.