• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 1 tb­sp fresh­ly grat­ed gin­ger
  • 1 tb­sp soy sauce
  • 200g/7oz sweet­corn
  • 2 cel­ery sticks
  • 225g/8oz red lentils
  • 1lt/4 cups veg­etable stock/broth
  • 2 red chill­ies, fine­ly chopped
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the chopped chilli. Com­bine well, cov­er and leave to cook on high for 1-2 hours or un­til the veg­eta­bles are cooked through and the lentils are ten­der. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Check the sea­son­ing and serve with the red chilli sprin­kled over the top as a gar­nish.
  3. Two red chill­ies will give this soup quite a ‘kick’. You may want to al­ter the quan­ti­ty to suit your own taste!