Thursday, 22 September 2016

Spinach and Green Lentil Slow Cooker Stew

This is a simple but flavoursome stew that is easy to put on in the morning before work, all ready for the evening meal.


  • 1 tbsp sunflower oil
  • 160g bacon lardons
  • 250g dried green lentils
  • 425g frozen spinach
  • 600ml cold water
  • 5 cloves of garlic
  • 1 pot of chicken stock gel (or a stock cube)
  • 2 bay leaves
  • salt and pepper


  1. Put the sunflower oil in a frying pan on a medium-high heat.
  2. Fry the bacon until it starts to brown, stirring frequently to get an even coat of colour.
  3. Put all the ingredients in the slow cooker, season generously with salt and pepper before giving it a good stir.
  4. Cook on low for 9 hours.
  5. Serve topped with a sprinkle of cheese.

Serves two as a main course.

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