Slow cooker lentil soup
This simple soup can be made overnight for a tasty lunch the next day. It's hearty and filling, packed with nutritious ingredients. Want to keep it vegan? Just forego the cheese topping.
By Izy Hossack
Ingredients
- 1 tbsp olive or vegetable oil
- 2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips
- 3 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 400g/14oz baby potatoes, quartered
- 150g/5½oz dried red lentils
- 400g tin chopped tomatoes
- 1.25 litres/2¼ pints vegetable stock
- 6 thyme sprigs, leaves picked
- 2 bay leaves
- salt and freshly ground black pepper
- grated Italian-style hard cheese, to serve (optional)
Method
Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker.
Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft.
Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using.
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