Slow Cooker Tomato Lentil Soup

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

Method

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

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