Slow Cooker Tomato Lentil Soup

Name: Slow Cooker Tomato Lentil Soup
Cook time: 4 h
Total time: 4 h
Ingredients: 250 g dried red lentils; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 litre vegetable stock; 150 ml cream; sea salt and freshly ground black pepper

Serves 4–6

Cook: 4 hrs

Gluten Free

Serves 4

250 g dried red lentils

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 litre vegetable stock

150 ml cream

sea salt and freshly ground black pepper

Method

Step 1

Put the lentils, Ballymaloe 100 Recipe Sauce and stock in a slow cooker and stir to combine. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the slow cooker too.

Step 2

Season generously with salt and pepper, then cover with a lid and cook on high for 3 hours or medium for 5 hours, until the lentils have become soft enough to fall apart when you stir them.

Step 3

To finish, stir in the cream, then taste and adjust the seasoning.

Chef's Tips

Divide among bowls and serve with some crusty bread on the side.

Serving Suggestions & Notes

Make it vegan: Simply omit the cream or use a vegan alternative to make this soup vegan-friendly!