Slow cooked tomato and green lentil stew

The slow cooker has to be one of the greatest inventions of mankind after the wheel, and maybe fire… Just throw your ingredients into it and ignore it for hours on end, then enjoy a hot meal ready at the end of your tiring day… Perfect for preparing dinner at the same time as breakfast or lunch, or even preparing a meal from the night before.  During these long summer days the last thing I want to be doing is cooking two meals within a couple of hours of each other in the evenings, so this thing is a godsend. Especially since you can pick one up for under £20 and feeding 8 is no more bother than feeding 2 (seriously!)

This tomato stew with soft, flaky green lentils is a delicious, light yet filling meal… Perfect for a late night snack or light lunch. Mix it up with herbs, lemon zest, different vegetables, substitute onions and root vegetables for the tomatoes or even add meat or chicken on the bone (you may need to cook it longer here, just add some extra water and keep cooking until the meat is falling off in delicious slivers and shreds)… The possibilities are endless.


Ingredients – serves 3-4
300g chopped tomatoes, fresh or packaged /canned (I used organic Italian)
250ml passata
1 cup uncooked green lentils
2 vegetable stock cubes
A handful of button mushrooms, washed
1 tbsp dark soy sauce
Optional – grated cheese to top

1. Put everything in the slow cooker and cook on high
2. Leave it all there for 2 hours or more, if you like turning the heat down to low once you notice the mixture is boiling. If planning to leave it cooking for longer than 2 hours, add a cup of water to prevent it all drying out, or check liquid occasionally and top up. Go about your day and have fun 🙂
3. Top with cheese (yum). Enjoy!


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