Step 1

Place the onion, red pepper, carrots, potatoes, red lentils, stock, salt and pepper into the slow cooker.

Step 2

Cook on high for 4 hours or low for 6 hours.

Step 3

While the soup is cooking, make the crispy tortillas. Preheat the oven to 200C/400F.

Step 4

Mix together the olive oil, garlic salt and dried parsley and brush onto one side of the tortilla.

Step 5

Slice the tortilla into thin strips or wedges, then place on a baking tray in a single layer.

Step 6

Place in the oven to bake for 5-7 minutes, until crisp, then remove from the oven and allow to cool.

Step 7

When the soup is ready, stir in the baby spinach and cheddar cheese.

Step 8

Divide between bowls and top with pieces of crispy tortilla.