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Recipe - Slow Cooker Lentil Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Using a slow cooker allow you to cook soup over a long period of time, which helps to develop rich, complex flavours without the need for constant attention.

 
Ingredients

Serves 8+

• 375g dried green lentils
• 1 Ltr. vegetable stock
• 1 Ltr. beef flavoured stock
• 2x 400g can tomato polpa
• 2 Tbsp. olive oil
• 3 onions, finely chopped
• 2 Tsp. garlic paste
• 2 Tsp. ginger paste
• 1 Tbsp. curry powder
• 1 Tsp. vegemite
• 1 Tsp. celery seeds
• 1/4 cup finely chopped coriander stems
• 2 bay leaves
• 120g baby spinach leaves, roughly chopped.
• Salt and pepper to taste.

 
Method

• Place all the ingredients (except the salt and spinach) in a large slow cooker.
• Cook on high for 4 hours or on low for 8 hours.
• Add salt and pepper to taste, wilt the spinach and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• It is important not to add salt or acid in the early state of cooking lentils as it will toughen them and will prevent the lentils from softening as they cook.  So don't be tempted to add the salt earlier on, thinking that it will impart more flavour through the lentils.
• Feel free to add other vegetable: Eg: carrots and celery

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