I’ve been craving a hearty and chunky vegetable stew for a couple of weeks now. Something ‘Autumnal’.
I don’t know about you, but Autumn is my favourite season. Yes, there are some downsides, such as:
- Being cold.
- Having increased heating bills.
- Not being able to dry our washing outdoors as fast as usual.
Yet, we can enjoy:
- Getting wrapped up and going to feed the squirrels in leave-strewn parks.
- Snuggling up under a blanket with a hot mug of tea and a good book or film.
- Filling up on yummy, stodgy, home-cooked food.
* Image courtesy of Dreamstime.com
Feeling grotty today and not wanting some rather sad looking vegetables to go to waste, I pulled out the slow cooker. So much easier than regular cooking and I knew that if I began to feel more ill (I did), at least I’d made dinner!
Here’s the Recipe:
- 2 red onions (finely chopped)
- 2 leeks (finely chopped)
- 4 cloves of garlic (finely chopped)
- 4 small carrots (cut into large chunks)
- 4 small sweet potatoes (cut into large chunks)
- 4 small Maris Piper potatoes (cut into large chunks)
- 150g dry red lentils
- 2 litres of hot vegetable stock (made with 3 veg stock cubes and a teaspoon of vegetable bouillon – because I ran out stock cubes).
- 2 bay leaves
- 1 teaspoon of dried parsley
- Gravy granules to thicken, at the end of the cooking session.
(Or instead, you could omit the gravy granules and mix some cornflour with water and add).
- Peel and chop up the veg.
- Make up the stock with boiling water.
- Put all the ingredients in the slow cooker.
- Cook on low for 8-10 hours or on high for 5-6 hours.
- Thicken if desired.
- Add dumplings if desired.
This made enough for me to put a few container fulls into the freezer, for nights when neither Mr.B nor I want to cook.
I had this for dinner this evening and it was scrummy!