Monday, August 23, 2010

Slow Cooked Creamy Lentil & Tomato Soup

This is possibly one of the most delicious soups you will ever eat! It's rich, creamy, a little (or a lot!!) spicy, and is the best winter warmer I know of. My Mum introduced us to this one, and we eat it every winter without fail.

This recipe is perfect for a big 5.5L slow cooker, but you could easily halve it if you have a smaller one, or don't want to make so much. It's perfect to freeze too, so is a great meal for busy mothers like me.



2tbls olive oil
2 medium onions
4 cloves garlic crushed
chilli powder or fresh chilli to taste
6 cups beef or chicken stock (I use chicken)
6 cups tomato passata
5 tablespoons tomato paste
1 1/2 tablespoons brown sugar
1 1/2 cups red lentils
1 1/2 cups cream
salt and pepper if desired

Fry onions in olive oil until golden brown, add garlic and chilli and cook for a minute.

Put them in the slow cooker and add all other ingredients.

Cover and cook for 6-7 hours on low.

About 30 minutes, to one hour before serving, stir in cream and replace cover.

Allow it to heat through and serve with crusty bread!

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