Lentil & vegatable soup cooked in a slow cooker
Receta por Martin B A Marshall
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
T. Preparacion → 25 min
T. Cocinado → 3 hours 30 mins on high min
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.
primeros, lentils, slow cooker, soup February 02, 2012 19:37
A nadie le ha gustado esta receta.
I love lentil soup!