Lentil and swede casserole with sage
Earthy lentils and swede with sage, in a thick casserole that sits somewhere between stew and soup. Cheap, filling and low effort.
- Time
- 15 min, then 8 h in the slow cooker
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the lentils in a sieve until the water runs clear. Peel the swede and cut it into 2 cm chunks. Slice the carrots into 1 cm rounds, finely chop the onion, crush the garlic and chop the parsley.
- Put the lentils, swede, carrots, onion and garlic in the slow cooker. Add the dried sage and tomato purée, crumble in the stock cube, pour in 400 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the lentils and swede are completely tender.
- Stir well, mashing a few pieces of swede against the side of the pot to thicken the casserole.
- Season with salt and black pepper, stir in most of the parsley just before serving, and top with the rest.
Tip Swede can be swapped for turnip or extra carrot. If the lentils soak up too much liquid, loosen with a splash of hot water before serving.
Per portion
| Energy | 341 kcal |
| Protein | 19 g |
| Carbohydrate | 54 g |
| of which sugars | 26 g |
| Fat | 4 g |
| of which saturates | 1 g |
| Fibre | 19 g |
| Salt | 2.61 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils120 g
- swede1
- carrot2
- onion1
- garlic2 cloves
- dried sage1 tsp
- tomato purée1 tbsp
- vegetable stock cube1
- parsley½ bunch
