Slow-Cooker Lentil Tomato Bisque

Directions

1. HEAT a large skillet over medium high heat, add oil. Let it warm for 30 seconds before adding onion. Sauté until translucent, about 5 minutes. Add garlic and sauté until golden and fragrant, another 3 minutes. Pour in 1 cup (250 mL) of chicken stock and scrape all of the brown bits off the bottom of pan.
2. POUR this into a slow cooker along with red and green lentils, whole tomatoes, remaining stock, tomato paste, and honey. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
3. PUREE soup with an immersion blender until smooth, being careful of hot splatters. Stir in pesto and whipping cream. Season with salt and pepper, and serve immediately.