• 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 4cm fresh root ginger
  • 900ml veg or chicken stock
  • 500g sweet potato
  • 150g red lentils
  • 300ml full fat milk
  • Salt and pepper

VN:R_U [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

A winter warmer –
Ideal as a snack or starter to a comforting winter evening meal.
Adapted from a slow cooker book.
Peel and chop the sweet potato and leave to one side.
Crush the fennel seeds in a pestle and mortar – set to one side.

Now chop the onion and you are ready to cook.
Heat the oil in a frying pan. Add the chopped onions and cook for approx. 5 mins. Now add the garlic, ginger, fennel seeds and cook this for another 2 mins.
Now add your stock (boil the kettle) Salt and pepper and bring this to the boil.

Get the slow cooker ready (according to manufacturer’s instructions. Tip the chopped sweet potato in and the lentils (yes uncooked) into the slow cooker.

Pour the hot stock over these, give it a mix and turn on low for approx. 6-8 hours.

Then when this has cooked, puree the soup in batches and return to the slow cooker. Add the milk and cook now on high for 15 minutes.
Great with crusty bread.