Vegan Slow Cooker Lentil Stew with Harissa
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
This vegan slow cooker lentil
stew with harissa is aromatic, lightly spiced and full of flavour. It's easy,
vegan, gluten free and a perfect Crock Pot recipe.
Course: Main Meal
Cuisine: North African
Servings: 8
Calories: 300 kcal
Author: Kate @ Veggie Desserts
Ingredients
·
1 tbsp vegetable oil
·
3 carrots finely diced
·
2 onions diced
·
3 celery sticks diced
·
4 cloves garlic finely diced
·
2 tsp ground cumin
·
1-2 tsp harissa paste depending on how spicy you want it
·
2 tbsp tomato puree
·
2 cans chopped tomatoes (400g/15oz)
·
750 ml vegetable stock
·
500 g green lentils rinsed and drained
·
1/2 savoy cabbage shredded
·
small
handful of fresh baby spinach leaves
·
zest of
1 lemon
·
salt and
pepper
·
fresh parsley
or coriander/cilantro roughly chopped
Instructions
1. Heat the
oil in a large pan or Crock-Pot sauté pot and sauté the carrots, onions and
celery without colouring until softened.
2. Stir in
the garlic and cumin and continue to sauté for a further 1-2 minutes, stirring
continuously.
3. Transfer
the contents to the removable Crock-Pot bowl if sautéing in a pan.
4. Add the
harissa, tomato puree, chopped tomatoes, lentils and stock, and stir well
5. Cover
and cook on Low for 7-8 hours or High for 6-7 hours.
6. hour
before the end of the cooking time, stir in the shredded cabbage and continue
to cook until the end of the chosen time.
7. Add the
spinach, lemon zest, seasoning and herbs, and serve.
Source https://veggiedesserts.co.uk
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