Name: Slow-cooked hearty vegetable and lentil soup
Prep time: 20 min
Cook time: 485 min
Total time: 505 min
Yield: 4
Ingredients: 2 Tbsp olive oil; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 150g flat pancetta, diced; 1 Tbsp fennel seeds; 1 stick celery, finely diced; 2 carrots, finely diced; 1/2 cup pearl barley; 2/3 French lentils; 2 cups chicken stock; 2 cups water; 1 cup dry white wine; 400g can chopped tomatoes; 1 tsp ground cumin; 1 cinnamon stick; Greek-style yoghurt, to serve; Shaved parmesan, to serve; Finely chopped flat-leaf parsley leaves, to serve

Slow-cooked hearty vegetable and lentil soup

Go bulky with celery, carrot, barley and lentils, then return home to a beautifully warm bowlful.

Serves 4

Prep

20M

Cook

8H 5M

Total

8H 25M

Skip to Recipe

When you think of slow-cooked meals, often lamb shanks and beef ribs come to mind. But there are delicious vegie soup options too.

Ingredients

2 Tbsp olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

150g flat pancetta, diced

1 Tbsp fennel seeds

1 stick celery, finely diced

2 carrots, finely diced

1/2 cup pearl barley

2/3 French lentils

2 cups chicken stock

2 cups water

1 cup dry white wine

400g can chopped tomatoes

1 tsp ground cumin

1 cinnamon stick

Greek-style yoghurt, to serve

Shaved parmesan, to serve

Finely chopped flat-leaf parsley leaves, to serve

Method

Put a large frying pan over a high heat and add oil, onion, garlic, pancetta and fennel seeds. Cook, stirring, for 2 minutes.

Transfer to the bowl of a 4.5L-capacity slow cooker. Add celery, carrot, barley, lentils, stock, water, wine, tomatoes, cumin and cinnamon. Set appliance to low, cover and cook for 8 hours. Serve soup topped with Greek-style yoghurt, parmesan and parsley.

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Ingredients

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