Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Ingreadient
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 carrots, peeled and cut into 3cm slices
- 500g (about 5 medium) parsnips, peeled and cut into 3cm slices
- 3 garlic cloves, crushed
- 2 tbsp mild curry powder
- 1 tbsp smoked paprika
- 150g red lentils, rinsed
- 600ml hot vegan vegetable stock
- 2 bay leaves
- lemon juice, to serve
Direction
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
