Tomato & Red Lentil Slow Cooker Soup

Makes about 8 portions


2 White onions, diced
4 x 500g cans chopped tomatoes
4-6 cloves garlic, crushed
500g bag red lentils
1.5L water
2 Beef stock cubes
1 tsp salt
1 tbsp dried basil
1 tbsp Simon Gault Italian Seasoning
1 6L Slow cooker

Place all the ingredients in the slow cooker on the low setting for 6-7 hours. Add more water if it becomes too thick. Once finished, blend with a stick blender.

Lentils are an excellent source of folate and magnesium. Folate is key for a variety of reactions important in the metabolism of amino acids (proteins) and nucleic acids, and converts B12 to its active form required for methylation. It also factors in the production of DNA. Magnesium is involved in over 300 enzymatic reactions in the body and is necessary for every biological process.
Lentils are an economical source of protein and are shown to reduce the risk of obesity, diabetes and heart disease.

Tomatoes are a major source of the antioxidant lycopene, which has been linked to health benefits such as reduced risks of heart disease and cancer. They are an amazing source of vitamin C an essential antioxidant; potassium that is beneficial for blood pressure control; folate as above and for tissue growth and cellular functions, and vitamin K for blood clotting and bone health.