Slow cooker lentil soup

This is made possible by BBC Foods!

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

1. Heat the oil in a large frying pan over a medium heat and add the leeks.

2. Cook for 7 minutes until softened then transfer to the slow cooker.

3. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves.

4. Cover with the lid and cook on low for 8 hours.

5. Taste and season with salt and pepper.

6. Remove and discard the bay leaves before dividing the soup between warmed bowls.

7. Serve with a sprinkle of grated cheese on top, if using.

Banner and Image Credit: BBC