We're going back to our roots for this feel-good dinner that pairs chunky vegetables with satisfying pearl barley and lentils.
Serves 4
Difficulty
Easy
Slow Cooker Recipe
Preparation Time
Less than 10 minutes
Cooking Time
7 hours
Bob's Kitchen Recipe Card
Ingredients for 4 Servings
350g
Prepared butternut squash, cut into bite-size chunks
350g
Carrots, cut into bite-size chunks
350g
Waxy potatoes, peeled and cut into bite-size chunks
300g
Celeriac, peeled and cut into bite-size chunks
75g
Dried pearl barley
75g
Dried red lentils
2
Celery sticks, sliced
1
Large leek, sliced
6
Garlic cloves, sliced
1 tbsp
Fresh sage, chopped
1Ltr
Boiling vegetable stock, suitable for vegans
1
Vegetable stock pot, suitable for vegans
To Serve
-
Fresh parsley, chopped
Approximate Times
Preparation :
Less than 10 minutes
Cooking :
7 hours
Method
Put the squash and carrots in the slow cooker and spinkle over the pearl barley, lentils, garlic and sage. Cover with the celeriac and scatter the potatoes on top. Season lightly and pour over the stock. Cover and cook on low for 4 hours.
Stir in the stock pot, celery and leek, cover again and cook for a further 2-3 hours or until the vegetables, pearl barley and lentils are tender. Check the seasoning, scatter over the parsley and serve hot.
Notes
Don't have a slow cooker?
1. Put the squash, carrots, celeriac potatoes and 4 tbsp stock into a very large saucepan.
2. Cover and cook over a high heat for 10 minutes, adding more stock if it's looking dry.
3. Add the celery and leek and cook for a few minutes more.
4. Stir in everything else and season lightly, the cover and simmer for 30-40 minutes or until tender.
