1 Turn slow cooker on to high

2 Peel and dice the potato, chop the onion and celery and slice the carrot.  Crush or chop the garlic cloves.

3 Heat three tablespoons of olive oil in a frying pan on medium heat. Add the sliced onion and cook for 5 minutes until soft.

4 Stir in the celery, carrot, garlic and potato. 
Cook for a further 4 - 5 minutes, then transfer the ingredients to the cooking pot.

5 Add the lentil, vegetable stock and bay leaves and mix well to combine.
Cover the cooker with the lid and cook on high for 1 hour. Switch to low heat after this time and cook for a further 2 - 3 hours or until the vegetable and lentils are soft and tender.

6 Remove the bay leaves and throw them away.

7 Process the soup with a food processor or blender until smooth.

8 Tip the soup back into the cleaned cooking pot, stir in the cumin and cayenne pepper, season to taste with the salt and pepper. 

9 Cook the soup on high for a further 45 minutes, or until piping hot, check the seasoning.

10 Ladle into a warmed bowl and sprinkle with chopped parsley.