Slow Cooker Lentil Soup

Don't Make These Mistakes

Rinse the lentils and check for grit.

Add the salt and lemon at the end.

Thin with hot water; the soup thickens as it stands.

Fry the vegetables first if you have time.

Cooking Slow Cooker Lentil Soup

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1. Put the lentils, onion, carrots, celery, garlic, cumin, paprika, tomatoes, stock and bay leaves in the slow cooker and stir.

   Mark done

2. Cover and cook on low for 6 hours, until the lentils are tender. If your slow cooker runs hot, check at 5 hours.

   Mark done

3. Remove the bay leaves. Stir in the salt and lemon juice and taste.

   Mark done

4. Thin with hot water if the soup is too thick.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Loosen with water when reheating.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Crusty bread
• Yogurt
• Flatbread
• Green salad

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.