Lentil soup with goats cheese toast

Cooking Soups Lentil soup with goats cheese toast

Hearty and delicious, this soup is made even better with a slow cooker and the sharp flavour of goats cheese toast.

Lables: High fibre Low fat Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place onion, celery, carrot, swede, garlic, lentils, tomato, stock and cumin in a 5L (20-cup) capacity slow cooker. Cover and cook on high for 3 hours or until vegetables are tender and soup is thick.
  2. Preheat grill on high. Place bread on a baking tray. Grill for 2 minutes each side or until golden. Combine goat's cheese and chives in a small bowl. Spread cheese over toast.
  3. Divide soup among serving bowls and serve with goat's cheese toast.

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1 brown onion, finely chopped
2 celery sticks, trimmed, coarsely chopped
1 carrot, peeled, coarsely chopped
1 swede, peeled, coarsely chopped
1 garlic clove, crushed
115g red lentils
2 x 400g cans diced tomatoes
500ml vegetable stock
3 tsp ground cumin
1 baguette, thinly sliced diagonally
100g goat's cheese
1/4 cup chopped fresh chives

Adv

Autors
Preparation time
25
Cooking time
3:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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