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  • 1 Leek
  • 2 Carrots
  • 1 Courgette
  • 75g Red lentils
  • 75g Frozen peas
  • 2tbsp Tomato purée
  • 400ml Vegetable stock
    (home made or made with a reduced salt cube)
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Method

  • step 1

    Chop all the vegetables (except the peas) into large chunks. Place in the slow cooker.

  • step 2

    Add the lentils to the slow cooker bowl.

  • step 3

    Stir the tomato puree into the hot stock and pour into the slow cooker bowl.

  • step 4

    Cook on a medium heat for 4-6 hours.

  • step 5

    Half an hour before the end of the cooking time, stir in the frozen peas.

  • step 6

    Remove a baby portion from the bowl and puree. Season the adult portions with salt and pepper. Serve with granary bread.

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