Slow Cooker Lentil & Veggie Stew
May 30, 2021
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (641.6 g)
- Calories 711.7
- Total Fat - 62.9 g
- Saturated Fat - 7.4 g
- Cholesterol - 1.4 mg
- Sodium - 1000.6 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 8.5 g
- Sugars - 10.6 g
- Protein - 17.9 g
- Calcium - 100.6 mg
- Iron - 2.8 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.8 mg
Heat 2 tablespoons oil in a large frying pan over medium-high heat and cook the mushrooms for 2-3 mins each side or until golden and transfer to a slow cooker.
Add remaining oil, silverbeet stems, onion, dill stems and thyme to the pan and cook, stirring occasionally, for 5-6 mins or until golden.
Transfer the silverbeet mixture to the slow cooker and add the lentils, stock and 2 cups (500ml) water, season with pepper and cover and cook for 2 hours on high (or 4 hours on low).
Arrange pumpkin wedges, skin-side down, in the slow cooker and 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 and add the silverbeet leaves to the slow cooker and cover and cook for 10 mins on high (or 20 mins on low) or until the silverbeet wilts and season to taste.
Meanwhile, combine yoghurt and 2 tablespoons warm water in a bowl and season.
Divide the lentil mixture among serving plates and top with the pumpkin wedges. Drizzle with yoghurt mixture and sprinkle with dill sprigs and dukkah.
TIPS - Serve with lemon wedges. Freeze the pumpkin mixture, without silverbeet leaves, in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat before adding the silverbeet leaves.
Tips & Variations
No special items needed.