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Karen's Slow Cooker Root & Lentil Casserole
This delicious vegan casserole dish is wholesome, warming & packed full of nutrients. Just perfect on its own or why not serve it with some crusty bread & butter – a real hearty & healthy meal
Serves: 4
Cook time: 6 hours
Ingredients
- 1 large onion, finely chopped
- 700g potatoes chopped into small cubes
- 4 carrots
- 1 parsnip
- 1 vegan stock cube
- 3 tablespoons Karen's Spicy Marinade
- 2 tablespoons tomato puree
- 1 and three-quarter pints of hot water
- 2 x 400g tin lentils drained
- Handful of chopped spinach
Method
Put the slow cooker onto a high heat and add the onion. Peel and roughly chop the potatoes, parsnip & carrots into small chunks, then add to the onions.
Put the marinade, stock cube and tomato puree into a jug, then add the hot water & once dissolved, pour into the slow cooker, add the drained lentils and mix through. Put the lid on and cook for 4 hours then take off the lid and cook for a further 2 hours until thickened.
Test the vegetables for required firmness, then add the chopped spinach and salt and pepper to taste (if required).
If you are happy with the vegetables, put the lid back on until ready to serve. If not, cook for a little longer.
NOTES
Lovely with pickles & beetroot
Method
Put the slow cooker onto a high heat and add the onion. Peel and roughly chop the potatoes, parsnip & carrots into small chunks, then add to the onions.
Put the marinade, stock cube and tomato puree into a jug, then add the hot water & once dissolved, pour into the slow cooker, add the drained lentils and mix through. Put the lid on and cook for 4 hours stirring occasionally then take off the lid and cook for a further 2 hours until thickened.
Test the vegetables for required firmness, then add the chopped spinach and salt and pepper to taste (if required).
If you are happy with the vegetables, put the lid back on until ready to serve. If not, cook for a little longer.
NOTES
Lovely with pickles & beetroot
Ingredients
- 1 large onion, finely chopped
- 700g potatoes chopped into small cubes
- 4 carrots
- 1 parsnip
- 1 vegan stock cube
- 3 tablespoons Karen's Spicy Marinade Vegan
- 2 tablespoons tomato puree
- 1 and three-quarter pints of hot water
- 2 x 400g tin lentils drained
- Handful of chopped spinach
