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Lentil soup with goat's cheese toast
Lentil soup with goat's cheese toast
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Prep Time:
25 minutes
Cook Time:
180 minutes
Total Time:
205 minutes
Slow-cooked hearty soup topped with tangy goat cheese toast.
Ingredients:
  • 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 (1/2 cup) red lentils
  • 2 x 400g cans diced tomatoes
  • 500ml (2 cups) vegetable liquid stock
  • 7.50 gm ground cumin
  • 1 baguette, thinly sliced diagonally
  • 100g goat's cheese
  • 62.50 ml chopped fresh chives
Instructions:
  • Combine onion, celery, carrot, swede, garlic, lentils, tomato, stock, and cumin in a 5L (20-cup) slow cooker. Cook covered on high for 3 hours until vegetables are tender and soup thickens.
  • Preheat the grill on high. Place the bread on a baking tray and grill each side for 2 minutes or until golden. In a small bowl, mix goat's cheese and chives, then spread the cheese mixture over the toast.
  • Ladle soup into bowls and pair each with delicious goat's cheese toast.

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