Ingredients for 4 portions
3 tablespoons of olive oil
1 onion peeled and chopped
2 celery sticks, chopped
1 carrot, sliced
2 garlic cloves, crushed
1 potato, peeled and diced
250g / 9oz / 1¼ cups red lentils
750ml / 1¼ / 2¾ cups near boiling vegetable stock
2 bay leaves
½ teaspoon ground cumin
cayenne pepper to taste
salt and ground black pepper
- Prep. Time → 25 min
- Cook Time → 3 hours 30 mins on high min
- Level → Easy
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.