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Recipes
Soups
Creamy Tomato and Lentil Soup
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Olive oil 1
1
⁄2 tablespoons 2 tablespoons
Spanish onion, sliced 1 large 2 medium
Garlic cloves, crushed 2 3
Commercially prepared, minced chilli 1 teaspoon 2 teaspoons
Tomato puree 3 cups/ 750ml 5 cups/ 1.25 litres
Commercially prepared, Beef stock 3 cups/ 750ml 5 cups/ 1.25 litres
Tomato paste 3 tablespoons 4 tablespoons
Brown sugar 3 teaspoons 1 tablespoons
Red lentils
1
⁄2 cup/ 150g 1 cups/ 300g
Cream 1 cup/ 250ml 1
1
⁄2 cups/ 375ml
Commercially prepared sun-dried tomato pesto 2 tablespoons 4 tablespoons
1. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown.Add
garlic and chilli to the pan and cook for 1 minute or until fragrant.
2. Place onion mixture in the Slow cooker. Stir in tomato puree, stock, tomato paste,
brown sugar and lentils.
3. Cover and cook on HIGH 4 hours or AUTO 9-10 hours.
4. Half to one hour before required, stir in cream. Replace cover and continue to cook.
5. Ladle soup into bowls and top each serve with the sun-dried tomato pesto.
Serving Suggestion:Accompany with salad of your choice and crusty bread if desired.
Char-grilled Capsicum, Chicken and Gnocchi Soup
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Ser
v
es 4-6
Ser
v
es 6-8
Red capsicum, quartered 2 3
Yellow capsicum, quartered 1 medium 2 large