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Slow cooker lentil and veggie stew recipe
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Prep Time:
20 minutes
Cook Time:
175 minutes
Total Time:
195 minutes
Satisfying slow cooker lentil and veggie stew for a cozy, easy vegetarian meal.
Ingredients:
  • 12 medium portobello mushrooms, stems removed
  • 8 silverbeet leaves, torn, stems thinly sliced
  • 1 large red onion, finely chopped
  • 10g dill, sprigs picked, stems finely chopped
  • 20.00 ml finely chopped thyme
  • 300g dried green lentils, rinsed, drained
  • 1l vegetable stock
  • 1kg Kent pumpkin, seeded, cut into 3cm-thick wedges
  • 190g yoghurt
  • Pistachio dukkah, to serve
Instructions:
  • In a large frying pan over medium-high heat, sizzle mushrooms in 2 tablespoons of oil until each side turns golden, about 2-3 minutes per side. Move the mushrooms to a slow cooker.
  • In the same pan, combine the rest of the oil, silverbeet stems, onion, dill stems, and thyme. Sauté for 5-6 minutes until golden. Transfer this mixture to the slow cooker along with lentils, stock, 2 cups (500ml) water, and a pinch of pepper. Cover and cook on high for 2 hours or low for 4 hours.
  • Place pumpkin wedges in the slow cooker skin-side down and cook on high for 30 minutes (or 1 hour on low) until tender. Transfer the cooked pumpkin to a plate and cover with foil to keep warm. Add silverbeet leaves to the slow cooker, cover, and cook for 10 minutes on high (or 20 minutes on low) until wilted. Season to taste.
  • In a bowl, mix together yogurt, 2 tablespoons of warm water, and season to taste.
  • Plate the lentil mixture, then arrange the pumpkin wedges on top. Drizzle with the yogurt mixture and garnish with dill sprigs and dukkah.

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