A great meal to make as a side dish using store-cupboard ingredients and cooked in the slow cooker!
- 300g green or brown lentils
- 1 onion, chopped finely
- 1 carrot, chopped finely
- 2 sticks celery, chopped finely
- 2 cloves garlic, chopped roughly
- approx 1 litre (4 cups) stock, either chicken or vegetable
- dried herbs, I used thyme & rosemary
- 1 dried chilli pepper (optional)
- bacon bits (lardons) if you want
- 1 tablespoon olive oil (if you need that much)
Dry fry the bacon (if using) in frying pan till fairly crispy, then remove for later.
Add the olive oil to the pan and fry the onion, carrot, celery and garlic until soft. Add the bacon back into the mixture. Place in the slow cooker.
Make sure you have rinsed your lentils thoroughly and removed anything that shouldn’t be there! Add to the slow cooker and mix well with the onion mix. Add most of the stock (reserve some for later to add to slow cooker if the liquid is reducing too quickly).
Add the herbs and season with black pepper. Remember if you want to add salt to do it at the end of cooking for pulses. Cook on low for 5 to 8 hours. Keep an eye on it as the liquid can be absorbed quickly and it may dry out. Top it up with the reserved stock if necessary.
Great with pork loin or sausages or just on it’s own as a hearty ‘stew’. Enjoy!