Winter is upon us and that means slow cooker time. I love my slow cooker more than any other appliance because of its practicality, but of course I get how people don’t see what the fuss is about. I think it is one of those things that is amazing if you have all the ingredients ready at hand to just chop, dump and go. Next time you’re out and about grocery shopping remember to eye ball some recipes like this, grab the ingredients and make it. I give you both slow cooker and stove top method options below.
12 pork sausages.
1 large brown onion, finely diced
1 large carrot, finely diced
1 cup finely diced celery
3-4 cloves of garlic, crushed
1 tablespoon seeded mustard
1 tin (400g) tinned lentils with brine
1 tin (400g) tinned cherry tomatoes
2 bay leaves
1/2 cup roughly chopped flat leaf parsley
3 tablespoons fresh thyme leaves
1 teaspoon sweet/Hungarian paprika
1/2 cup chicken stock (or dissolve 1 teaspoon stock powder in 1/2 cup water)
Salt, ground black pepper
Boiled rice, mash potatoes or quinoa
Stove top Method:
- Place a sauté pan on low heat with olive oil and sweat off onions, carrots and celery for approximately 10 minutes with lid on. Stir in garlic & seeded mustard and cook for a minute until fragrant.
- Pour in lentils/beans (with brine), tinned tomatoes, bay leaves, parsley, thyme, paprika, salt, pepper, stock and add in sausages.
- Place lid on and simmer on very low heat for 1 hour.
- Serve with rice/mash potato/quinoa.
Slow Cooker Method:
- Sauté onion, carrot, celery with some olive oil for a few minutes. Stir in garlic and seeded mustard, bay leaves, parsley, thyme, and paprika.
- Pour in tin of lentils/beans (with brine), tinned tomatoes, sausages, stock, and season with salt & pepper.
- Cook on low for 3-4 hours
- I like to use pork & fennel but chipolatas work amazing here too
- Serve with boiled rice, mash potato or quinoa
- If you do not have lentils or do not love them a great substitute is a tin of cannellini beans