Monday, 13 July 2009

.Recipe Monday.

Winter is well and truly here...time to get jiggy with the slow-cooker! If you don't have one, I would definitely recommend a purchase. It is the best feeling getting dinner together and cooking by 9am and then not having to think about it for the rest of the day. I'm still trying to build up a decent collection of good recipes to cook in it so if you have any to share, I would love to hear them! You can cook any soup in it - and it will never boil over! Here is one of our favuorites...

Italian-Style Lentil and Bacon Soup
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tsp chilli paste
2 carrots, peeled and cut into little chunks
3 stalks celery, cut into little chunks
60g bacon, diced
1 large jar tomato pasta sauce
250g brown lentils, rinsed
1 1/2 litres vegetable stock
salt, to taste
lemon juice, to taste
2 big handfuls baby spinach leaves (optional)

Place first 9 ingredients into slow-cooker. Cook all day until tender.
Add salt and lemon juice to taste.
Stir spinach into soup just before serving (if using).
Serve with crusty bread.


Anonymous said...

Roasted tomato & lentil soup


1 kg ripe truss tomatoes
salt and freshly ground black pepper
¼ cup olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
¼ cup tomato paste
6 cups chicken stock
1 teaspoon brown sugar
1 x 400g can lentils, drained and rinsed

¼ cup greek yoghurt
2 tablespoons chopped basil

Preheat oven to 220°C/200°C fan forced and line two baking trays with baking paper.

Places tomatoes onto baking trays; drizzle over two tablespoons of the olive oil and season with salt and pepper. Roast tomatoes for 20 minutes or until soft.

Puree tomatoes in a food processor or blender till smooth. Strain through a sieve and set aside.

In a large saucepan, heat remaining oil over medium heat, add onion and garlic and cook for 3 minutes or until onion softens. Add tomato paste and cook for a further 1 minute to remove the raw tomato taste.

Pour in stock, tomatoes and sugar and bring to the boil; reduce heat and simmer for 15 minutes. Stir in lentils and bring back to a simmer, then season to taste with salt and pepper.

Mix together yoghurt and basil and season with salt.

Divide soup among warmed bowls, top with basil yoghurt and a grinding of black pepper.


Anonymous said...

I love my slow cooker, and will definetely give this recipe a whirl.
Good to see you doing 'Recipe Monday' again.
Love Auntie Lorraine.

* said...

I agree 100% everyone should have a slow cooker especially for winter! We have a meal in it at least once a week especially on a Sunday with afternoon church.
I have misplaces my booklet for our's but seem to recall you can cook a roast chicken in it anyone want to share how and if they ahve done one!


The Triffitts said...

I got a slow cooker this year, so thanks for another recipe to try other then the ones in the book it came with (though we wont tell Eden about the lentils :)

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