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) Massel vegetable liquid stock 3 teaspoons ground cumin 1 baguette, thinly sliced diagonally 100g goat’s cheese 1/4 cup chopped fresh chives METHOD Step 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. Step 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. Step 3 Divide soup among serving bowls and serve with goat’s cheese toast.