Nicky's Kitchen SanctuarySlow Cooker Lentil Soup Recipe
What you'll need
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Ingredients
Serves 4- 1 onion (peeled and finely diced)
- 1 red bell pepper (deseeded and finely diced)
- 1 tbsp olive oil
- ½ tsp dried parsley
- ½ tsp garlic salt
- 2 medium Maris Piper potatoes (peeled and chopped into small cubes)
- 3 carrots (peeled and chopped into small pieces)
- 60 g (2 packed cups) baby spinach
- 100 g (1/2 cup) red lentils
- 720 ml (3 cups) vegetable stock
- 75 g (3/4 cup) grated cheddar cheese
- 1 plain tortilla wrap
- ½ tsp salt
- ¼ tsp black pepper
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Steps
- Step 1
Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.
- Step 2
Cook on high for 4 hours or low for 6 hours.
- Step 3
While the soup is cooking, make the crispy tortillas. Preheat the oven to 200C/400F.
- Step 4
Mix together the olive oil, garlic salt and dried parsley and brush onto one side of the tortilla.
- Step 5
Slice the tortilla into thin strips or wedges, then place on a baking tray in a single layer.
- Step 6
Place in the oven to bake for 5-7 minutes, until crisp, then remove from the oven and allow to cool.
- Step 7
When the soup is ready, stir in the baby spinach and cheddar cheese.
- Step 8
Divide between bowls and top with pieces of crispy tortilla.
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Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.
Source: Nicky's Kitchen Sanctuary
