Simple Slow Cooked Lentils

Try this recipe for your next Meatless Monday, or as a simple vegetarian dish on its own.It is filing, tasty, and bonus- it has lots of veges! You could make this to your own tastes with various herbs, spices and the addition of other sauces or vegetables.

Regan even came up with the idea that it could be blended together to make a thick soup.

The options are endless. The amazing thing about a slow cooker is the long cooking process at a low temperature infuses the flavours beautifully, unlike cooking on a stove. This is the perfect student meal, to set and forget when you have a full day at uni/work and come home to a hearty meal that will leave you satisfied and feeling proud at your healthy food efforts!

1 1/2 cups veggie stock
2 cups lentils
1 tin of mixed beans (optional)
2-3 medium onions, chopped
1 large clove of garlic, minced
4 Tbsp butter
1 tsp salt
1/2 tsp black pepper
1 can of tomatoes
1 medium carrot, diced or grated
1 medium zucchini grated
2 handfuls of spinach
2 tablespoons of soy sauce
2 tablespoons of rosemary

Step 1: Dice onions and mince garlic.
Step 2: Grate/Chop carrot, zucchini and spinach (I blended mine in the food processor with a little water to make a spinach paste).

Step 3: Add all ingredients to slow cooker and mix.
Step 4: Cook on high 4-5 hours or low 6-8 hours until lentils are soft.
I served this with sweet potato chips and garlic bread (from my almond and chia loaf base). Enjoy!

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