It is rather appropriate that I am posting about a slow-cooked stew on a day where the temperature has not exceeded 8 degrees outside (although, if I’m completely honest, it feels more like 2 degrees).
I know this because I took my regular morning walk this morning, and despite wearing thermals, gloves and a beanie, I still returned home with chilled toes and a yearning for a warm bowl of something for lunch. Luckily, I had made a batch of this stew a few weeks back, with extra portions frozen for a later date. So today was definitely that ‘later date’!
Created on a Monday – which is now known as ‘slow cooker Monday’ in our house, this stew was so very easy to prepare. With one pot, lots of vegetables and the benefit of time – a delicious meal was brought to life with minimal effort on our part.
Today I kept it super simple, and served the stew with a side of greens and a sprinkle of parsley. But if you were wanting to make the meal even more substantial, I think a spoonful of yoghurt or sourcream, and a side of toasted flatbread or sourdough, would work just beautifully.
- 2 carrots diced
- 2 red capsicum diced
- 3 sticks celery diced
- 1 onion diced
- 350 g dried red lentils rinsed and drained
- 1 tsp minced garlic
- 1 tbs ground cumin
- 1 tsp cayenne pepper
- 1 L vegetable stock
- 1/2 cup lemon juice
- parsley and sour cream or yoghurt to serve
- Put the vegetables and lentils in a slow cooker, along with the garlic, cumin, cayenne pepper and stock. Stir to combine.
- Cook on low for 6 to 8 hours. Just before serving, stir through the lemon juice and season to taste.
- Divide into bowls and top with parsley and sour cream / yoghurt to serve.