Ingredients
• 1 brown onion, finely chopped
• 2 celery sticks, trimmed, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 1 swede, peeled, coarsely chopped
• 1 garlic clove, crushed
• 115g (1/2 cup) red lentils
• 2 x 400g cans diced tomatoes
• 500ml (2 cups) vegetable stock
• 3 teaspoons ground cumin
• 1 baguette, thinly sliced diagonally
• 100g goat's cheese
• 1/4 cup chopped fresh chives
Method
1. Place onion, celery, carrot, swede, garlic, lentils, tomato, stock and cumin in a 5L (20-cup) capacity slow cooker. Cover and cook on high for 3 hours or until vegetables are tender and soup is thick.
2. Preheat grill on high. Place bread on a baking tray. Grill for 2 minutes each side or until golden. Combine goat's cheese and chives in a small bowl. Spread cheese over toast.
3. Divide soup among serving bowls and serve with goat's cheese toast.
