Creamy Tomato And Lentil Slow Cooker Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 medium Spanish onions, sliced
2 garlic cloves, crushed
1 teaspoon red chili pepper flakes
6 cups tinned crushed tomatoes
6 cups vegetable stock
1/2 cup tomato paste
1 1/2 tablespoons brown sugar
1 1/2 cups red lentils
1 1/4 cups cream
1/3 cup sun-dried tomato pesto (optional)

Preparation

Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.