Slow cooker lentil and veggie stew
Uncover the potential of your slow cooker and whip up a meat-free meal the family will love. Packed with veggies and hearty lentils, it's a guaranteed hit.
- 1/4 cup (60ml) olive oil
- 12 medium portobello mushrooms, stems removed
- 8 silverbeet leaves, torn, stems thinly sliced
- 1 large red onion, finely chopped
- 10g dill, sprigs picked, stems finely chopped
- 1 tbs finely chopped thyme
- 300g dried green lentils, rinsed, drained
- 4 cups (1L) vegetable stock
- 1kg Kent pumpkin, seeded, cut into 3cm-thick wedges
- 2/3 cup (190g) natural yoghurt
- Pistachio dukkah, to serve
Heat 2 tbs oil in a large frying pan over medium-high heat. Cook the mushrooms for 2-3 mins each side or until golden. Transfer to a slow cooker.
Add remaining oil, silverbeet stems, onion, dill stems and thyme to the pan. Cook, stirring occasionally, for 5-6 mins or until golden. Transfer the silverbeet mixture to the slow cooker. Add the lentils, stock and 2 cups (500ml) water. Season with pepper. Cover and cook for 2 hours on high (or 4 hours on low).
Arrange pumpkin wedges, skin-side down, in the slow cooker. Cover and cook for 30 mins on high (or 1 hour on low) or until pumpkin is tender. Carefully transfer the pumpkin to a plate and cover with foil to keep warm.
Add the silverbeet leaves to the slow cooker. Cover and cook for 10 mins on high (or 20 mins on low)or until the silverbeet wilts. Season.
Meanwhile, combine yoghurt and 2 tbs warm water in a bowl. Season.
Divide the lentil mixture among serving plates. Top with the pumpkin wedges. Drizzle with yoghurt mixture and sprinkle with dill sprigs and dukkah.