Slow Cooker Vegetable and Lentil Minestrone

How to make  Slow Cooker Vegetable and Lentil Minestrone

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 1 cup Oh So Natural Wholefoods red lentils, rinsed  
• 1 cup Market Fare frozen mixed vegetables
• 1 onion, diced
• 2 carrots, peeled and chopped  
• 2 celery stalks, chopped
• 2 tsp Stonemill crushed garlic
• 1 can (400g) Remano Organic Italian Diced Tomatoes  
• 2 tbsp Remano Organic Tomato Paste
• 1 tbsp Colway Worcestershire Sauce
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tsp Stonemill thyme leaves
• 1 tsp Stonemill parsley flakes
• 1 tbsp Chefs' Cupboard Chicken Flavour Stock Powder
• ¼ tsp Stonemill salt Stonemill pepper, to taste  
• 4 cups water
• 2 cups The Fresh Salad Co baby spinach
• ¼ cup finely shredded Westacre Dairy parmesan cheese
• 4 slices Bakers Life gluten free wholemeal loaf, toasted, to serve

Method

1. Heat the olive oil in a pan over medium heat. Add the onion, carrot, and celery. Cook for 3 to 4 minutes until slightly softened.
2. Transfer the vegetables to the slow cooker. Add the red lentils, frozen mixed vegetables, crushed garlic, diced tomatoes, tomato paste, Worcestershire sauce, thyme leaves, parsley flakes, salt and pepper to taste.
3. Add the chicken stock powder and pour in the water. Stir gently to combine.
4. Cover and cook on low for 6 hours, or until the lentils are tender and the vegetables are cooked through.
5. Stir in the baby spinach and allow it to wilt into the soup.
6. Serve warm, topped with finely shredded parmesan cheese, alongside toasted slices of Bakers Life gluten free wholemeal loaf.

Tip

• Consider mixing in a dash of chilli flakes for a smoky earthy flavour boost.              
• Toast the gluten free wholemeal loaf just before serving so it stays crisp and perfect for dipping into the hearty broth.
• Replace chicken stock powder with vegetable stock powder as a vegetarian alternative.