90 / 100
4 h. 30 min.
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1.333 cups Brown Lentils (soaked in water overnight then drained)
- 2 cups vegetable stock
- 1 Chayote (peeled, cored and cut into strips)
- 1 Lime (juiced)
- 2 Tbsps sun-dried tomatoes (drained and finely chopped)
- 2 sprigs rosemary
Suggested variation; add 55 g / 2 oz / 1/3 cup diced chorizo to the slow cooker before cooking. Suggested variation 2; instead of using chayote (which can be hard to find), use butternut squash. Peel and core it, then cut into 3” long strips before adding to the slow cooker.
Heat the olive oil in a large casserole dish set over a medium heat. Sweat the onion and garlic together with a little salt until softened; 5-6 minutes.
Add the lentils, sun-dried tomato, chayote, stock, rosemary and seasoning. Stir well then pour everything into a slow cooker.
Cook on a low setting for 4 hours until the lentils are soft and have absorbed most of the stock.
Adjust the seasoning to taste and discard the rosemary sprigs before ladling into soup bowls. Serve immediately.