Slow-cooker Lentil and Veggie Stew

Ingredients

1/4 cup (60mL) olive oil
12 medium portobello mushrooms, stems removed
8 silverbeet leaves, torn, stems thinly sliced
1 large red onion, finely chopped
10 g dill, sprigs picked, stems finely chopped
1 Tbs finely chopped thyme
300 g dried green lentils, rinsed, drained
4 cups (1 L) vegetable stock
1 kg Kent pumpkin, seeded, cut into 3 cm-thick wedges
2/3 cup (190 g) natural yoghurt
Pistachio dukkah, to serve

Method

Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook the mushrooms for 2-3 minutes each side or until golden. Transfer to a slow cooker.

Add remaining oil, silverbeet stems, onion, dill stems and thyme to the pan. Cook, stirring occasionally, for 5-6 minutes or until golden. Transfer the silverbeet mixture to the slow cooker. Add the lentils, stock and 2 cups (500mL) water. Season with pepper. Cover and cook for 2 hours on high (or 4 hours on low).

Arrange pumpkin wedges, skin-side down, in the slow cooker. Cover and cook for 30 minutes on high (or 1 hour on low) or until pumpkin is tender. Carefully transfer the pumpkin to a plate and cover with foil to keep warm.

Add the silverbeet leaves to the slow cooker. Cover and cook for 10 minutes on high (or 20 minutes on low) or until the silverbeet wilts. Season.

Meanwhile, combine yoghurt and 2 tablespoons warm water in a bowl. Season.

Divide the lentil mixture among serving plates. Top with the pumpkin wedges. Drizzle with yoghurt mixture and sprinkle with dill sprigs and dukkah.

Credits: Coles

Photo Credits: Coles