Guest guest Posted June 19, 2008 Report Share Posted June 19, 2008 Hi I'm Christie from Edinburgh in Scotland, happy to be here and to get some new ideas for my slow cooker. My favourite books for slow cooker recipes are the excellent Fresh From the Vegetarian Slow Cooker by Robin Robertson and 125 Best Vegetarian Slow Cooker recipes by Judith Finlayson and I also adapt ordinary recipes to slow cook. This is a slow cooker recipe I devised using continental lentils which are the big flat greenish brownish lentils. You could substitute an onion for the shallot. My slow cooker has an Auto setting which I invariably use. That cooks things on High to begin with, perhaps for about an hour, and then moves down to Low. However I imagine that this would cook fine on Low for the 6 hours. My slow cooker is very small so you may need to double the ingredients if you are using a larger pot. Christie Green Lentil Stew 1 shallot, finely chopped 1 clove of garlic. crushed 1 small chilli, finely chopped 1 stick of celery, finely chopped 1 carrot, finely diced 4 small new potatoes 2 tbsp olive oil 250 mls (8 fl oz or 1 cup) V8 or tomato juice 2 Tbsp tomato paste 100g (4 oz) green lentils 600 mls (20 fl oz) vegetable stock Pinch of smoked paprika Pinch of ground cumin Pinch of dried oregano Freshly ground black pepper 1 orange or red pepper, diced Handful of mangetouts, finely sliced diagonally Gently sauté shallot, carrot, celery and potato in olive oil for about 6 minutes, add garlic and sauté for a further 2 minutes. Add V8 juice, lentils and tomato paste and bring to the boil. Tip into crockpot, add vegetable stock , oregano and spices. Cook on Auto or Low for 6 hours. Add pepper and mangetout and cook for a further 30 minutes. Quote Link to comment Share on other sites More sharing options...
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