This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils. I love to top it off with some crispy tortilla strips to add a bit of crunch too.
2medium Maris Piper potatoespeeled and chopped into small cubes
100g(1/2 cup) red lentils
720ml(3 cups) vegetable stock
½tspsalt
¼tspblack pepper
60g(2 packed cups) baby spinach
75g(3/4 cup) grated cheddar cheese
Crispy Tortillas
1tbspolive oil
½tspgarlic salt
½tspdried parsley
1plain tortilla wrap
Instructions
Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.
1 onion, 1 red bell pepper, 3 carrots, 2 medium Maris Piper potatoes, 100 g (1/2 cup) red lentils, 720 ml (3 cups) vegetable stock, ½ tsp salt, ¼ tsp black pepper
Cook on high for 4 hours or low for 6 hours.
While the soup is cooking, make the crispy tortillas. Preheat the oven to 200C/400F.
Mix together the olive oil, garlic salt and dried parsley and brush onto one side of the tortilla.
1 tbsp olive oil, ½ tsp garlic salt, ½ tsp dried parsley, 1 plain tortilla wrap
Slice the tortilla into thin strips or wedges, then place on a baking tray in a single layer.
Place in the oven to bake for 5-7 minutes, until crisp, then remove from the oven and allow to cool.
When the soup is ready, stir in the baby spinach and cheddar cheese.
60 g (2 packed cups) baby spinach, 75 g (3/4 cup) grated cheddar cheese
Divide between bowls and top with pieces of crispy tortilla.
Video
Notes
TipAdd a pinch of chilli flakes and smoked paprika to the tortilla strips for a smoky spicy flavour.Make AheadYou can make this soup ahead, then cool, cover and refrigerate for 2-3 days. Reheat in a pan on the hob/stove until piping hot.Nutritional information is approximate per serving (this recipe serves 4)