Slow-cooked hearty vegetable and lentil soup Recipe

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.