Slow Cooker Moroccan Swede & Lentils Stew
A warming, comforting and nutritious meal packed with colours and flavours. Made from staple ingredients, just throw all your ingredients into a slow cooker and you're done. No slow cooker? No problem. Check the subs section for our pressure cooker and on the hob cooking tips.
Substitutes:
- No slow cooker? Follow the same steps in a saucepan. Cook on the hob over a low-medium heat for about 1 hour.
- Using a pressure cooker? Follow the same steps with your pressure cooker, and cook on the soup/stew setting for 30 minutes.
- No swede? Use parsnips instead.
- No carrots? Try with butternut squash.
- No fresh ginger? Use ginger paste or ground ginger.
- No lentils? Replace with chickpeas instead.
- No harissa pesto? Use 1 tsp of smoked paprika and a dollop of tomato puree.
- No coriander? Swapped for chopped parsley.
Prep time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 2
Ingredients:
1 Swede (cubed )
1 Onion (chopped)
1 tbsp Ginger (chopped)
2 Garlic cloves (chopped)
2 Carrot (cubed)
1 Can chopped tomatoes (400 g)
1 can lentils
1 tbsp Rose harissa pesto
1 tsp Ground cumin
½ tsp Ground cinnamon
1 vegetable stock cube
Salt & pepper
For serving (optional):
Naan bread
Yoghurt
Fresh coriander (chopped )
Recipe:
- Add the swede, onion, carrot, garlic, ginger, lentils, chopped tomatoes, stock cube, 500ml water, spices and a large pinch of salt and pepper to the slow cooker. Mix well, then cover and cook on low for 4 hours.
- Just before serving, taste and season. If the stew is too thick, you can add a little extra water and cook for an extra 15 minutes, or until warm through.
- Ladle the stew into bowls, top with a dollop of yoghurt and serve with warm naan bread. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
