I LOVE my slow cooker. I think it is the best invention for any busy mom. I use it at least twice a week – pop ingredients in in the morning, turn it on and when you get home, voila! Dinner is made. It is fantastic for pulses (which I always burn on the stove top). You can cook one 500g bag of beans or lentils and create 3 different meals from it that the kids will love.
To cook the lentils:
- Dice 1 large or 2 medium onions and cook in a little olive oil until glassy. Add some minced or chopped garlic and mixed herbs
- Place onion in a slow cooker with 2 grated carrots, one diced tomato or a can of chopped tomatoes, 500g dry *lentils, 2 stock cubes and 1 kettle of boiling water
- Cook on high until lentils are soft and gravy is thickened (I usually put the slow cooker on at around 8am and by 4pm they are done. Beans will be done by 6pm).
Mix one third of your lentils with roast tomato pasta sauce and spoon over spaghetti. Top with grated parmesan.
Lentil, Spinach and Ricotta Lasagna
Saute some shredded spinach or chard and a finely chopped onion in some butter. Don’t overcook – spinach should just be bright green and wilted. Mix with ricotta or smooth cottage cheese. Spread a layer of lentils over the bottom of a lasagna dish. Top with a single layer of lasagna sheets. Spoon spinach mix over and top with another layer of lasagna sheets, followed by lentils and lasagna sheets again. Either top with cheese sauce or roast tomato sauce. Bake in the oven at 180*C for 40min. Allow to stand for 10 min before serving.
Saute one onion and dried sage in a little olive oil. Add one box of dried soya mix (or mince if you want a meat version). Add water according to instructions on the box and cook. Mix in leftover lentils and 250g frozen peas. Place in an oven-proof dish. Top with a layer of mashed butternut and then mashed potato. Sprinkle grated cheese over the top and grill until lightly browned
*You can follow the same basic recipe with dry beans instead of lentils. Use thyme instead of (or as well as) mixed herbs. Serve with basmati rice and roasted butternut. Use leftover beans to make refried beans for tortilla wraps. Top with roast tomato sauce and cheese and bake for 20min. Serve with shredded lettuce, diced tomato and guacamole