Prep
5m
Cook
4h
Total
4h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Thinly slice your potatoes (you could use a food processor or a mandolin) and leave to soak in a large bowl of water.
5 or 6 White potatoes
Step 2
Put the carrot and onion into your slow cooker, then pour in the stock.
3 Carrots
1 Onion
500 ml Vegetable stock
Step 3
Add the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils and their water, dried spices and fresh thyme, then season.
3 cloves Garlic
150 g Chestnut mushrooms
60 g Tomato purée
2 tbsp Worcestershire sauce
1/2 400g tins Lentils
1 tsp Onion granules
1 tsp Garlic granules
1 tsp Dried oregano
1 sprigs Thyme
1 pinch Sea salt
1 pinch Freshly ground black pepper
Step 4
Then cook on low for 3 hours.
Step 5
Drain the potatoes and pat dry with a clean tea towel or kitchen paper then arrange on top of the filling in the slow cooker.
Step 6
Pop a tea towel over the cooker, close the lid and cook for a further 2 to 3 hours, depending on how thick the potatoes are.
Step 7
Then serve this slow cooker hot pot dish with your favourite greens and some crusty bread and enjoy.
For
4
M
I
5 or 6
White potatoes, peeled
3
Carrots, finely chopped
1
Onion, peeled and finely chopped
500
ml
Vegetable stock
3
cloves
Garlic, crushed
150
g
Chestnut mushrooms, sliced
60
g
Tomato purée
2
tbsp
Worcestershire sauce (or Henderson’s Relish)
1/2
400g tins
Lentils, plus 1/2 a tin of the liquid
1
tsp
Onion granules
1
tsp
Garlic granules
1
tsp
Dried oregano
1
sprigs
Thyme, leaves picked
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
Per Serving
Calories
230kcal
Fat
1g
Carbs
52g
Protein
6g
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Made it?
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Prep
5m
Cook
4h
Total
4h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Thinly slice your potatoes (you could use a food processor or a mandolin) and leave to soak in a large bowl of water.
5 or 6 White potatoes
Step 2
Put the carrot and onion into your slow cooker, then pour in the stock.
3 Carrots
1 Onion
500 ml Vegetable stock
Step 3
Add the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils and their water, dried spices and fresh thyme, then season.
3 cloves Garlic
150 g Chestnut mushrooms
60 g Tomato purée
2 tbsp Worcestershire sauce
1/2 400g tins Lentils
1 tsp Onion granules
1 tsp Garlic granules
1 tsp Dried oregano
1 sprigs Thyme
1 pinch Sea salt
1 pinch Freshly ground black pepper
Step 4
Then cook on low for 3 hours.
Step 5
Drain the potatoes and pat dry with a clean tea towel or kitchen paper then arrange on top of the filling in the slow cooker.
Step 6
Pop a tea towel over the cooker, close the lid and cook for a further 2 to 3 hours, depending on how thick the potatoes are.
Step 7
Then serve this slow cooker hot pot dish with your favourite greens and some crusty bread and enjoy.
For
4
M
I
5 or 6
White potatoes, peeled
3
Carrots, finely chopped
1
Onion, peeled and finely chopped
500
ml
Vegetable stock
3
cloves
Garlic, crushed
150
g
Chestnut mushrooms, sliced
60
g
Tomato purée
2
tbsp
Worcestershire sauce (or Henderson’s Relish)
1/2
400g tins
Lentils, plus 1/2 a tin of the liquid
1
tsp
Onion granules
1
tsp
Garlic granules
1
tsp
Dried oregano
1
sprigs
Thyme, leaves picked
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
Per Serving
Calories
230kcal
Fat
1g
Carbs
52g
Protein
6g
Only visible to you
Made it?
Cancel
