- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrots, peeled and cut into 3cm slices
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500g (about 5 medium) parsnips, peeled and cut into 3cm slices
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 garlic cloves, crushed
- 2 tbsp mild curry powder
- 1 tbsp smoked paprika
- 150g red lentils, rinsed
- 600ml hot vegan vegetable stock
- 2 bay leaves
- lemon juice, to serve
Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Doubling upThis recipe is ideal for a 3.5-litre slow cooker. If yours is larger, double the amounts and freeze the leftovers. You can also cook on the hob, covered, for 1 hr until the veg is tender.