I’ve had a slow cooker for about a year and, to be honest, have very much neglected it. However, over the past few weeks I’ve fallen a bit in love with it again. There’s nothing better than coming home from a long winter day at work and smelling your dinner cooking away in your slow cooker.

This is one of my favourite winter recipes and the fact it can just be stuck in a slow cooker in the morning makes it perfect for a mid-week dinner.

Spicy Chunky Lentil Soup in the Slow Cooker 2014-01-04 15:04:52 Serves 8 A really simply all-in-one slow cooker recipe. Suitable for vegetarians. Write a review Save Recipe Print Prep Time 20 min Prep Time 20 min Ingredients 200g red lentils 5 medium sized potatoes chopped roughly 4 carrots chopped roughly 200g mild or medium curry paste (depending on preference) 6 cloves of garlic crushed 2 litres vegetable stock 1 tbsp chilli flakes 2 x 400g tins of chopped tomatoes 4 dried bay leaves To serve A handful of fresh coriander chopped finely 200g Greek yoghurt Instructions Rinse the lentils under cold water for a couple of minutes (until the water runs clear). Drain properly. Put the lentils, carrots, potatoes, bay leaves, garlic, chilli flakes, tomatoes, vegetable stock and curry paste into your slow cooker Add salt and pepper Cook on low for between 6 and 10 hours To serve Serve in a bowl with a dollop of Greek yoghurt and some fresh coriander sprinkled on top Notes Remember, if you lift the lid on your slow cooker (even just for a quick sneaky sniff!) you increase the cooking time by around 20 minutes. You can freeze your leftovers! Adapted from UKTV Food Adapted from UKTV Food In the Kitchen http://www.rangecookerstore.co.uk/blog/

This is well worth a go during a busy week!

If you give it a go, let us know. And if you make any tweaks or changes, share your results with us.