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LENTIL SOUP
Serves 8
Ingredients:
125g pancetta
250g smoked sausage, cut into bite-size pieces
1 cup chopped onion
2 large cloves garlic, chopped
6 cups vegetable broth or water
500g dried lentils, sorted and rinsed
1 can garbanzo beans, rinsed and drained
1 can diced tomatoes
1 ½ cup chopped carrots
1 cup thickly sliced celery
1 tsp. dried thyme
1 ½ tsp. salt
½ tsp. black pepper
½ cup chopped celery leaves
Method:
1.
In a skillet, cook pancetta over medium heat until golden on all sides, stirring often.
2.
Remove with slotted spoon and set aside.
3.
Add onion and garlic to skillet and cook until onion is softened.
4.
Spoon the mixture into the Slow Cooker pot.
5.
Add pancetta and remaining ingredients, except celery leaves.
6.
Cover and cook on HIGH for 4 to 5 hours or LOW for 8-10 hours, until lentils are very
tender. Stir in celery leaves.
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Recipes are to be used in conjunction with the RHSC602 Slow Cooker by Russell Hobbs. All rights reserved. No part of this publication
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