Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 24

This colourful, hearty soup is packed with flavour. You can use either chicken or vegetarian stock.

Preparation time: 15 minutes

Cooking time: 3–4 hours

Serves 4

75g (3oz) brown or green lentils

Olive oil

1 garlic clove, peeled

1 red onion, peeled and finely diced

1 celery stick, trimmed and finely diced

1 x 400g (14oz) tin chopped tomatoes

2 fresh thyme sprigs

1 bay leaf, broken

2 litres (3½ pints) stock

125g (4½oz) baby spinach leaves

Sea salt and freshly ground black pepper

Extra virgin olive oil or basil oil, for drizzling

Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (1⁄16in) of olive oil to cover the base of the slow cooker dish.

Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils. Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.

Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir until the leaves are just wilted. Season to taste with salt and pepper.

Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil before serving with ciabatta.

FAB FOR THE FREEZER

Leave to cool before transferring to freezerproof containers and freezing for up to three months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).