This slow-cooked soup is delicious, super healthy and extremely simple to make. It was a recipe I cooked for my parents when my dad was ill - it was actually the last meal he ate. I'd take the full slow-cooker to their house and leave it with them - it was one less thing that my mum had to think about.
400gred lentils I actually use mainly red and a handful of others I have in my larder!
1onionpeeled and diced
2garlic clovespeeled and minced
1500mlvegetable stock
salt
pepper
At the end:
100gkale stems removed and chopped
1handfulbasil
100mlolive oil
Instructions
Place all of the ingredients in the slow-cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours (I tend to leave it overnight)
Place about 500ml of soup in a blender with the olive oil and basil. Pulse gently until semi-smooth and creamy-looking; add back to the slow-cooker and stir to combine