Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 16

PREPARATION TIME: 5 MINUTES

COOKING TIME: 3 HOURS

SERVES 4 AS A MAIN SALAD

VEGETARIAN

This simple, rustic salad is packed with flavour and is utterly moreish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.

4–6 tbsp olive oil

1 garlic clove, peeled

250g (9oz) Umbrian or brown lentils, rinsed and drained

1 celery stick, trimmed and finely diced

2 fresh thyme sprigs, leaves only

1 bay leaf, broken

A large pinch of dried basil

1 litre (1¼) pints) vegetable stock

Extra virgin olive oil, to taste

Sea salt and freshly ground black pepper

15g (½oz) fresh flat-leaf parsley, roughly chopped

Lemon wedges, to serve

Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.

Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.

Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.