This recipe can work as a great vegetarian main or side dish. It can be served with either cous cous, rice or on its own. It serves 6 as a main course and 10 as a side dish. The measurements here are for a 4.5 litre slow cooker.
Ingredients
125g dried red lentils
2 onions, diced
350g sweet potato, diced
400g eggplant, cut into 1cm cubes
200g zucchini, cut into 1cm cubes
2 carrots, diced
400g diced tomatoes
3 teaspoons tomato paste
3 cups vegetable stock (or 3 cups water with to teaspoons stock powder)
3 teaspoons sweet chilli sauce
1 1/2 tablespoons tomato sauce
400g chickpeas, drained and rinsed
400g kidney beans, drained and rinsed
1 teaspooon brown sugar
Place all the ingredients in the slow cooker and stir a little to combine. Place the lid on and cook for 4 hours on high or 7-8 hours on low. Serve however desired.
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Three girls. Three slow cookers. One common appetite for culinary adventures! Three Slow Cookers was born over dinner one evening. Cardamon, Paprika and Saffron were sharing a lovely slow cooked meal, and wondered how they could discover more about the wonders of slow cooking. Paprika suggested: “ A blog!”. Cardamon and Saffron agreed: “Yes!”. And the rest, as they say, is blogging history. Enjoy!
