I have a massive crockpot, so this makes enough to feed a crowd or for a dozen meals to batch up and freeze - not bad for 15 minutes prep. The vegetables are just a rough guide - use any you have in the house. Serve with nachos, tacos, brown rice, quinoa, gnocchi, pasta, jacket potato or kumara, it's super versatile.
Ingredients
| 1 | Onion, diced |
| 2 | Celery stalks, diced |
| 4 cloves | Garlic, peeled and crushed |
| 2 | Carrots |
| 2 | Courgettes |
| 1 small | Cauliflower |
| 1 | Parsnip |
| 8 | Yams |
| 1 | Leek |
| 1 | Celery stalk |
| 2 | Red peppers |
| 12 | Portobello mushrooms |
| 2 cans | Chopped tomatoes |
| 1 can | Lentils, drained |
| 1 can | Black beans, drained |
| 1 can | Chickpeas, drained |
| 1 cup | Red wine |
| ¼ cup | Worcestershire sauce |
| 2 Tbsp | Tomato paste |
| 2 Tbsp | Chilli sauce |
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Directions
- Fry the onion, leek, celery and garlic gently in a pan until soft.
- Roughly chop the rest of the vegetables (leave the mushrooms whole) and place in the crockpot with the onion mix.
- Add the canned tomatoes and drained lentils, beans and chickpeas and mix together.
- In a jug, mix together the wine, Worcestershire sauce, tomato paste and chilli sauce and some salt and pepper. Pour mixture into crockpot, put the lid on and cook on low all day or on high for the afternoon.
