Christmas is coming and I’ve been slacking, so this week I’m back on track and I’m enlisting my trusty slow cooker to help me.
This recipe is meat-free, I’ve actually used lentils for the protein to keep the Smart Points value down (all ingredients used are suitable for vegetarians too), but you can either substitute the lentils for meat or add meat to the recipe, just remember to adjust the points!
80g dried green lentils
2 large carrots
70g baby corn
150g closed cup mushrooms (approx)
6tsp Bisto orginal
1 Knorr vegetable stock pot
Ground black pepper (in a grinder)
1tsp Medium curry powder
Wash the vegetables and roughly chop them (leave them unpeeled for a rustic feel) and put them in the slow cooker. I usually put the more dense veggies in the bottom where it’s hottest so that they soften quickly.
Add the Knorr vegetable stock to 1/2 a pint of boiling water, mix until completely dissolved then add to the slow cooker.
Next at the 6 tsp of Bisto to 3/4 of boiling water and mix well, this will make a very thick gravy. Add the rosemary and curry powder to the gravy, mix it round and pour over the veg in the slow cooker.
While this is cooking, boil your lentils in a separate pan. Read the instructions for cooking time as some brands require half an hour of soaking before cooking. I boiled mine for 30 minutes, as per the instructions on the packet.
The water will go a blackish colour and look a bit unappealing, this is completely normal but you must thoroughly rinse them before adding them to the stew. Season with a bit of pepper
Leave the slow cooker on high, cooking for at least 6 hours (perfect for leaving on while you go to work).
(Dumpling recipe below photo)
1oog self raising flour
aprrox 4 tbsp cold water
You’ll notice these aren’t traditional suet dumplings, which means they have a lower smart points value (yay!).
Put the flour in a mixing bowl and add the flora and rub together with your fingers until it’s completely mixed in then add a pinch of pepper.
Use a fork to mix in the cold water (I usually just guess with a little splash of water but about 4 tsp is a good starting point). The mix should look like a dough.
Roll into 8 balls and spread out on a baking tray. Cook for 10-15 mins at 200C (180C fan oven/gas mark 6).
Once the dumplings have risen and are an appetising golden brown colour, add to the stew, put the lid back on your slow cooker and leave for at least 30 minutes (in my opinion, the longer the better, but I love a soggy dumpling).
This recipe is designed to serve 4, meaning everyone gets two dumpling each. The Smart Points value for each serving is just under 5SP, which I consider to be pretty modest for a filling winter warmer!
If you make this, let me know how you get on.