• 1 onion, chopped
  • 2 cel­ery sticks, chopped
  • 2 gar­lic cloves, crushed
  • 1 car­rot, chopped
  • 225g/8oz red lentils
  • 1 bay leaf
  • 1lt/4 cups veg­etable stock/broth
  • 4 tsp low fat crème fraiche
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, cel­ery & 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 crème fraiche. 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 the bay leaf and blend the soup to a smooth con­sis­ten­cy. Check the sea­son­ing and serve with a tsp of crème fraiche in the mid­dle of each bowl.
  3. You could gar­nish with fresh­ly chopped co­rian­der/cilantro or flat leaf pars­ley if you have it to hand.