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Lentil soup with goat's cheese toast
date:Jul 18, 2014



Ingredients

1 brown onion, finely chopped
2 celery sticks, trimmed, coarsely chopped
1 carrot, peeled, coarsely chopped
1 swede, peeled, coarsely chopped
1 garlic clove, crushed
115g (1/2 cup) red lentils
2 x 400g cans diced tomatoes
500ml (2 cups) vegetable stock
3 teaspoons ground cumin
1 baguette, thinly sliced diagonally
100g goat's cheese
1/4 cup chopped fresh chives

Method

1. Place onion, celery, carrot, swede, garlic, lentils, tomato, stock and cumin in a 5L (20-cup) capacity slow

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