Ingredients
Instructions
- 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.