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Creamy tomato and lentil soup
Serves 8-10
2 tablespoons olive oil
2 medium Spanish onions, peeled and sliced
4 garlic cloves, peeled and crushed
3 teaspoons minced chilli
6 cups / 11⁄2 litres tomato puree
6 cups / 11⁄2 litres beef stock
1⁄2 cup tomato paste
11⁄2 tablespoons brown sugar
11⁄2 cups / 300g red lentils
11⁄4 cups / 330ml cream
1⁄3 cup sun-dried tomato pesto, for serving
1. Heat oil in a non-stick pan. Cook onion over a medium
heat until golden brown. Add garlic and chilli, cook for
1 minute.
2. Place onion mixture in to the removable crockery
bowl. Stir in tomato puree, stock, tomato paste, brown
sugar and lentils.
3. Cover with lid and cook on Low setting 6-8 hours,
Auto setting 5-7 hours or High setting 4 hours.
4. Stir in cream 1⁄2 hour before end of cooking. Replace
lid and continue cooking.
5. Ladle soup into serving bowls and top each serve with
2 teaspoons sun-dried tomato pesto. Serve hot with
crusty bread.
Measurements used are Australian
Standard Metric Cups and Spoons.
Note
Soups
Cajun kumera soup
Serves 8-10
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1⁄2 teaspoon fennel seeds
4 garlic cloves, peeled and crushed
2kg kumera, peeled and diced
8 cups / 2 litres chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
1. Heat oil in a non-stick pan. Cook bacon and onion
over a medium heat, until onion softens and is light
golden brown. Add Cajun seasoning, fennel and
garlic, cook for 1 minute.
2. Place kumera into the removable crockery bowl. Add
bacon mixture and stock. Cover with lid and cook on
Low setting 6-8 hours, Auto setting 5-7 hours or High
setting 4 hours.
3. Stir the soup at 1 hour before the end of cooking and
mash the kumera. Stir in the kidney beans. Replace
the lid and continue cooking.
4. Ladle soup into serving bowls and top each serve with
sour cream if desired. Serve hot.
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