Warm up on chilly days with this vegetarian slow-cooker stew. It’s great for freezing and reheating for midweek meals
Prep:20 mins
Serves 4
2 tbsp olive oil1 onion, finely chopped3 carrots, peeled and cut into 3cm slices500g (about 5 medium) parsnips, peeled and cut into 3cm slices3 garlic cloves, crushed2 tbsp mild curry powder1 tbsp smoked paprika150g red lentils, rinsed600ml hot vegan vegetable stock2 bay leaveslemon juice, to serve
STEP 1Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.STEP 2Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
