Slow Cooker Hidden Veg & Lentil Sauce
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250g mixed frozen vegetables
- 50g dried red lentils
- 2 garlic cloves, chopped
- 1 tin chopped tomatoes
- 300 ml vegetable stock
- 1 tsp oregano
Method
- Add all the ingredients to the slow cooker and mix well.
- Cook on high for 2.5 hour or low for 4 hours.
- Blitz with a hand blender until the sauce is smooth.
- If the sauce seems a little thick you can add some water or stock to thin it down.
- Mix with cooked pasta.