Monday, 15 August 2011

Vegetable and Lentil Crock Pot

I have just been introduced to a slow cooker - our elder son does not need his and so it has entered my kitchen!  I am hooked - a wonderful way of cooking meat so it is really tender and tremendous for lentils or beans.

Her is the recipe i made at the end of the week - what was left over i made into rissoles - this fed the two of us, my husband and myself for three meals!

2 1/4 cups dried green or brown lentils, rinsed and drained
4  carrots quartered and cut into 2 inch pieces
3 medium leeks halved and cut into 1/2 inch pieces (white parts only)
2 cups cubed red potato with skin
2 minced garlic cloves or 1/2 tsp powder
one large garlic bulb - whole with outer skin removed
1 tin diced tomatoes with juice
2 cups water or stock - can be made with a stock cube of your choice
1 tin of condensed cream of mushroom soup or your favourite or 1 packet soup mix and 500 ml of water
3/4 cup tomato juice
3/4 tsp dried basil  or more if using fresh - must be finely chopped
1/2 tsp dried thyme or finely chopped fresh
1/2 tsp pepper
Sour cream
Add all ingredients to slow cooker except for the sour cream and turn heat to high - check after 4 hours and taste - then check again when 6 hours has gone by.

You can vary the flavours by adding celery, soy sauce, Worcester sauce or other flavouring - you may need to add some salt.

Pour sour cream over the casserole when ready to serve. 

This is good on its own, with crusty bread or with a baked potato.

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