This was shared by another homeschooling mama on Liberated Learning awhile ago. I’ve adapted the recipe to suit us. Served it tonight with rice, steamed choko and pumpkin and corn on the cob. A sprinkle of grated cheddar on the lentils, parmesan for some. Delish! This served 9 of us, plus 2 meals for the Dad to take to work this week, and another couple of serves into the freezer. So those of you who don’t need a dozen or more serves could of course make half (or freeze most of it for later). This would be great with pasta, as a pie filling, as a topping for jacket potatoes or served with mashed potato and steamed vegies. A very versatile dish, so a good one to freeze.
3 cloves of giant Russian garlic, chopped finely
2 brown onions, diced
2 cups red lentils, rinsed
3 cups water with 1 tbspn Vegetable stock powder (Massel)
2 heaped tbsn tomato paste
3 x 400g tins diced tomatoes
400g mushrooms, sliced
1 tsp dried Tuscan herbs
fresh ground black pepper
olive oil
Saute onion and garlic in olive oil until soft. Put all ingredients into slow cooker. Stir. Cook on high for a couple of hours, checking that the lentils are softening. When lentils are the right texture, turn to low.