Slow-cooked lentil and vegetable casserole
- Preparation and cooking time
- Prep:
- Cook: -
- A little work
- adult portions
Ingredients
- 1 Leek
- 2 Carrots
- 1 Courgette
- 75g Red lentils
- 75g Frozen peas
- 2tbsp Tomato purée
- 400ml Vegetable stock (home made or made with a reduced salt cube)
Method
- STEP 1
Chop all the vegetables (except the peas) into large chunks. Place in the slow cooker.
- STEP 2
Add the lentils to the slow cooker bowl.
- STEP 3
Stir the tomato puree into the hot stock and pour into the slow cooker bowl.
- STEP 4
Cook on a medium heat for 4-6 hours.
- STEP 5
Half an hour before the end of the cooking time, stir in the frozen peas.
- STEP 6
Remove a baby portion from the bowl and puree. Season the adult portions with salt and pepper. Serve with granary bread.