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RECIPES
CREAMY TOMATO AND LENTIL
SOUP
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
1 large red onion, sliced
2 garlic cloves, crushed
1 small red chilli, seeds removed
and finely chopped
2 tablespoons tomato paste
3 cups tomato puree
4 cups chicken stock
2 teaspoons brown sugar
¾ cup red lentils
1 cup Greek yogurt
Salt and freshly ground pepper
2 tablespoons chopped cilantro
METHOD
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and heat for
1 minute further.
3. Add onion, garlic and chilli, cover
with lid, cook for 3
–4 minutes, stirring
occasionally or until onion has softened.
4. Add tomato paste and cook for a further
minute. Stir in puree, stock, sugar and
lentils. Cover with lid.
5. Press the SLOW COOK HIGH
BUTTON and cook for 3
–4 hours or
SLOW COOK LOW BUTTON and cook
for 6
–7 hours.
6. Stir through yoghurt and season with
salt and pepper to taste.
Serve sprinkled with chopped cilantro.
LAMB SHANK RAGU
Serves 4
INGREDIENTS
2 tablespoons olive oil
6 small lamb shanks, frenched
1 onion, chopped
2 garlic cloves, crushed
1 carrot, diced
1 large stick celery, diced
L cup tomato paste
½ cup red wine
1 14oz can diced tomatoes
1 cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
METHOD
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add lamb shanks in small batches, and
cook until lightly browned; remove and
set aside.
4. Add onion, garlic, carrot and celery
and cook for 3
–4 minutes, stirring
occasionally, or until softened.
5. Stir in tomato paste and cook for a
further 1 minute.
6. Add wine and bring to the boil; simmer
for 1
–2 minutes, scraping up any of the
sediment in the base of the bowl.
7. Return shanks to removable cooking
bowl and pour over tomatoes, stock and
bay leaf; mix well to coat.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3
–4 hours
or SLOW COOK LOW BUTTON and
cook for 6
–7 hours.
9. Season with salt and pepper and serve
immediately with mashed potato.