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Creamy tomato and lentil soup
Serves
INGREDIENTS
1 tablespoon olive oil
1 large red onion, sliced
2 cloves garlic, crushed
1 small red chilli, seeds removed and finely chopped
2 tablespoons tomato paste
3 cups tomato passatta
4 cups chicken stock
2 teaspoons brown sugar
¾cup red lentils
1 cup Greek yoghurt
Salt and freshly ground pepper
2 tablespoons chopped coriander
METHOD
1.Press the SAUTÉSEAR button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.
2.Remove lid, add oil and heat for 1 minute further.
3.Add onion, garlic and chilli, cover with lid, cook for
4.Add tomato paste and cook for a further minute. Stir in passatta, stock, sugar and lentils. Cover with lid.
5.Press the SLOW COOK HIGH BUTTON and cook for
6.Stir through yoghurt and season with salt and pepper to taste.
Serve sprinkled with chopped coriander.
Chicken Cacciatore
Serves
INGREDIENTS
1 tablespoon olive oil
2kg chicken pieces (skin removed) 1 medium onion, sliced
2 cloves garlic, crushed
1 cup tomato passatta
½cup pitted Kalamata olives ¼ cup white wine
½cup chicken stock
200g button mushrooms, halved
2 teaspoons chopped fresh rosemary
2 teaspoons sugar
Salt and freshly ground black pepper
¼cup chopped fresh basil
METHOD
1.Press the SAUTÉSEAR button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.
2.Add oil and heat for 1 minute.
3.Add chicken in batches, and cook until lightly browned; remove and set aside. Drain off any excess oil and reheat removable cooking bowl for another 1 minute.
4.Add onion and garlic and cook for
5.Stir in tomato passatta, olives, wine, stock, mushrooms, rosemary and sugar.
6.Return chicken to removable cooking bowl and submerge in sauce and vegetables. Cover with lid.
7.Press the SLOW COOK HIGH BUTTON and cook for
8.Season to taste and stir through chopped basil.
30
