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Creamy Tomato and Lentil Soup
« Thread started on: Aug 27th, 2007, 4:58pm »
2 tablespoons olive oil 2 medium Spanish onions, sliced 2 garlic cloves, crushed 1 teaspoon red chili pepper flakes 6 cups tinned crushed tomatoes (this is approx 2 tins) 6 cups vegetable stock 1/2 cup tomato paste (I used passata) 1 1/2 cups red lentils 1 1/4 cups cream
# Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute. # Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils. # Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours. # Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
I found this amount of chillies gave quite a nice kick without being too much, you may want to adjust to suit your own tastes
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