Slow-cooked hearty vegetable and lentil soup

Go bulky with celery, carrot, barley and lentils, then return home to a beautifully warm bowlful. - by Better Homes and Gardens

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

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.