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.
Serves44
Cook time2 hr 55 mins2 hour 55 minutes
Prep time20 mins20 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Meanwhile, combine yoghurt and 2 tbs warm water in a bowl. Season.
Step 6
Divide the lentil mixture among serving plates. Top with the pumpkin wedges. Drizzle with yoghurt mixture and sprinkle with dill sprigs and dukkah.
Nutrition Information
PER SERVE
Energy: 2560kJ/612 Cals (29%)
Protein: 31g (62%)
Fat: 19g (27%)
Sat fat: 4g (17%)
Carb: 61g (20%)
Sugar: 23g (26%)
Fibre: 22g (73%)
Sodium: 1224mg (61%)
Slow cooker lentil and veggie stew
Serves44
Cook time2 hr 55 mins2 hour 55 minutes
Prep time20 mins20 minutes
Ingredients
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
Description
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.
Method
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Meanwhile, combine yoghurt and 2 tbs warm water in a bowl. Season.
Step 6
Divide the lentil mixture among serving plates. Top with the pumpkin wedges. Drizzle with yoghurt mixture and sprinkle with dill sprigs and dukkah.
