Creamy Tomato And Lentil Slow Cooker Soup

• 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)

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

olive oil, spanish onions, garlic, red chili pepper, tomatoes, vegetable stock, tomato paste, brown sugar, red lentils, cream, tomato pesto

Taken from www.food.com/recipe/creamy-tomato-and-lentil-slow-cooker-soup-175344 (may not work)