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One-pot wonders: 12 easy slow cooker recipes 

Slow cookers are incredibly nifty gadgets that create tantalising dishes with zero fuss and minimal prep. You can pop in the ingredients before work and have some delicious crockpot cuisine ready by sundown – no slaving over the stove here! 

As the sun sets on summer, we're serving up a menu of nourishing one-pot wonders to warm your belly, from family-sized crockpot curries and casseroles to some of our best-kept secrets – we're looking at you, Coca-Cola ham!

You can also make any of these delicious crockpot recipes into vegan dishes by replacing one or two ingredients –  ideal if you're catering for meat-free pals or dipping your toe into veganism.

And if these slow-cooked favourites whet your appetite, why not indulge in some afters with some easy dessert recipes?   

Bon Appetit! 

1. Mustard and Pepper Beef Stroganoff

Beef Stroganoff— the ultimate comfort food. To make it, we sauté tender strips of beef and mushrooms in butter, then swirl with crème fraîche, brandy, mustard, and Worcestershire sauce to produce a warming, creamy sauce.

  • 1 tbsp. mustard seeds, roughly crushed with a pestle and mortar
  • 800 g stewing beef or shin, cut into 5cm pieces
  • 100 -125g unsalted butter
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 50 g plain flour
  • 450 ml beef stock
  • 225 g chestnut mushrooms, sliced
  • 60 ml brandy, optional
  • 200 ml crème fraîche
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. chopped fresh tarragon or parsley
  • Calories per serving: 843
  • Servings: 4
  • Prep time: 20 mins
  • Cooking time: 10 hrs 25 mins
  • Total time: 10 hrs 45 mins
  1. Mix the mustard seeds and seasoning in a bowl. Add the beef and toss to coat. Heat 25g butter in a large frying pan over medium-high heat. Fry the beef in batches (adding more butter as needed) until browned all over. Place the browned beef on a plate lined with kitchen paper.
  2. Add onions to the pan and fry for 5-8 minutes until they start to soften – you may need to add more butter if the pan gets dry. Add garlic and cook for 1 minute before stirring in flour and cooking for a further minute. Take the pan off the heat and gradually stir in the stock, adding the liquid bit by bit little to prevent lumps.
  3. Place the beef and onion mixture into the slow cooker and mix (don’t worry if there isn’t much sauce yet as the liquid will be released during cooking). Cover with the lid and cook on low heat for 8 – 10 hours.
  4. Around 45 minutes before the end of cooking, melt the remaining 50g butter in the frying pan and fry the mushrooms over medium-high heat for 5-10 minutes until tender.
  5. Add the brandy and bubble to reduce until only a little liquid remains. Remove a cupful of the cooking liquid from the slow cooker and set aside, then stir the mushrooms into the beef
  6. Mix the reserved cooking liquid with the crème fraîche, mustard and Worcestershire sauce. Stir into the beef, then re-cover and cook for 30 minutes. Finally, stir in the tarragon or parsley and serve.
  • Calories: 843
  • Protein: 61g
  • Total fat: 56g
  • Saturates: 32g
  • Carbs: 19g
  • Total sugars: 7g
  • Fibre: 3g

2. Chipotle Chicken

Bathed in aromatic Mexican spices for that distinct smoky heat, our spicy chipotle chicken crockpot uses olive oil and lime juice to tenderise the meat, producing a mouth-watering dish for any occasion. If you prefer a more traditional stew-like consistency, add an extra 150ml stock to the slow cooker at the beginning.

Chef’s tip: It works brilliantly well in wraps, too! 

  • 1 tbsp. vegetable oil
  • 2 red onions, sliced 
  • 3 garlic cloves, crushed
  • 1 tsp. smoked paprika 
  • 2 tsp. ground coriander
  • 2 tbsp. tomato purée 
  • 1-2tbsp chipotle paste, to taste
  • 2 mixed coloured peppers, finely sliced
  • 400 g tinned black beans, drained and rinsed
  • 400 g tinned chopped tomatoes 
  • 4 tbsp. chicken stock or water
  • 800 g chicken thigh fillets
  • Juice 2 limes
  • Large handful of fresh coriander, roughly chopped (optional)
  • Calories per serving: 338
  • Servings: 6
  • Prep time: 15 mins
  • Cooking time: 6 hrs 20 mins
  • Total time: 6 hrs 35 mins
  1. Heat oil in a frying pan over medium heat. Add the onions with a large pinch of salt and cook for 15 minutes until they start softening. Add the garlic and cook for 2 minutes until fragrant. 
  2. Add the paprika, ground coriander, tomato purée, chipotle paste, and fry for a further minute.
  3. Scrape the onion mixture into the slow cooker's bowl and stir in the peppers, beans, tomatoes, stock or water and some seasoning. Season the chicken thigh fillets and place them on the tomato mixture in the slow cooker. 
  4. Cover and cook on low for 6 hours until the chicken is tender enough to pull apart.
  5. With two forks, shred the chicken and stir gently to mix with the sauce. Stir in the lime juice and sprinkle over the coriander if using. Serve with rice and guacamole on the side. 
  • Calories: 338
  • Protein: 29g
  • Total fat: 16g
  • Saturates: 4g
  • Carbs: 18g
  • Total sugars: 9g
  • Fibre: 6g

3. Coca-Cola Ham

Blended with star anise and black pepper, the cola with a secret recipe becomes central to this leftfield dish. At only 400 calories per serving and a cooking time under five hours, this ambrosial slow-cooked treat is perfect for kids’ parties, date nights or as a special midweek meal.

  • 5kg unsmoked, boneless gammon joint
  • 2l Coca-Cola
  • 150g dark brown sugar
  • 4 star anise
  • 10 black peppercorns
  • 1 tbsp. treacle
  • 1/2 tbsp mustard powder
  • 50ml honey
  • Calories per serving: 400
  • Servings: 6
  • Prep time: 5 mins
  • Cooking time: 4 hrs 35 mins
  • Total time: 4 hrs 40 mins
  1. Place the gammon joint into your slow cooker and add the cola, sugar, star anise and black peppercorns. Top up with water if needed and cook on high for 4 hours.
  2. Whisk the treacle, mustard powder and honey until mixed thoroughly. Once the ham is cooked, drain and discard the cola and allow the ham to cool. Preheat your oven to 200°C (180°C fan-assisted).
  3. Once the gammon is cooled, remove the skin but leave some of the fat behind and score it. Brush over the glaze mixture and pop the ham into the oven for 25-30 minutes, or until golden brown. Keep brushing the glaze over regularly until it is all used up. Remove from the oven and allow to cool before slicing and serving.
  • Calories: 400
  • Fibre: 0g
  • Total carbs: 14g
  • Sugars: 14g
  • Total fat: 19g
  • Saturated fat: 6g
  • Protein: 44g

4. Apricot & Thyme Pork Chops

Seasoned with velvety, tangy apricots and fresh thyme, this fragrant pork dish is bursting with summery flavours that'll transform your Sunday roast. Simply glaze the chops and pop the ingredients in your crockpot for six hours for a scrumptious family favourite.

  • 150g apricots, halved and destoned
  • 500g baby new potatoes, halved 
  • 2 garlic cloves, crushed
  • 1/2 red onion, sliced 
  • Small handful of fresh thyme, leaves picked
  • 2 tsp. olive oil 
  • 4 bone-in pork chops, about 1kg total
  • 1 tbsp. apricot jam 
  • 200ml hot chicken stock
  • 200g full-fat crème fraiche
  • 1 tsp. runny honey
  • 1 tbsp. cornflour
  • Calories per serving: 913
  • Servings: 4
  • Prep time: 10 mins
  • Cooking time: 6 hrs 15 mins
  • Total time: 6 hrs 25 mins
  1. Place the apricots, potatoes, garlic, onion, thyme leaves into your slow cooker bowl and mix.
  2. Grease a large griddle pan with oil and put over high heat. Brush the pork on both sides with the apricot jam. Add the pork chops when the pan is smoking hot (in batches if needed) and cook for 1 minute on each side. Transfer to the slow cooker bowl and season.
  3. Whisk the stock, crème fraîche and honey and add to the pork. Cover and cook on low for 6 hours or until the pork and potatoes are cooked through and tender.
  4. Transfer the pork to a chopping board, remove and discard the bones (if necessary). Strain the sauce into a medium pan and return the potato-onion mixture and pork steaks to the slow cooker bowl (with the cooker still on); cover with the lid to keep warm.
  5. In a small bowl, mix the cornflour with 1 tbsp of the sauce to a smooth paste. Whisk the cornflour mix into the pan and bubble over high heat, stirring continuously until it thickens.
  6. Divide the pork and potatoes between 4 bowls or plates, top with the sauce and serve with green vegetables on the side. 
  • Calories: 913
  • Protein: 44g
  • Total fat: 67g
  • Saturates: 31g
  • Carbs: 31g
  • Total sugars: 9g
  • Fibre: 4g

5. Lentil Dahl with Bombay Puffed Rice

Releasing layers of flavour and texture by giving it the slow-cooker treatment, our lentil dahl one-pot wonder is the perfect iron-rich, low-calorie Indian dish guaranteed to tantalise your tastebuds. And with a sub-three-hour cook time, you can pop this in after work and enjoy it as a healthy suppertime snack.

How to make Bombay puffed rice

In your slow cooker, soak and drain the lentils as in step 1.  Complete step 2 in a frying pan; transfer the buttery onion mixture to the slow cooker. Add the remaining dhal ingredients but add only 600ml water. Cook on low for 8-10 hrs or high for 6 hours.

  • 500 g chana dhal lentils
  • 50 g butter
  • 1 onion, finely chopped
  • 1 tsp. dried chilli flakes
  • 2 tbsp. dried curry leaves
  • 1 tbsp. garam masala
  • 3 garlic cloves, crushed
  • 3 star anise
  • 3 tbsp. tamarind paste
  • 3 tbsp. dark muscovado sugar
  • 4 large tomatoes, roughly chopped
  • Juice 2 limes, plus extra wedges, to serve

For the Bombay puffed rice

  • 250g puffed rice
  • 1 tsp. garam masala
  • 2 tbsp. tamarind paste
  • 1 tbsp. dark muscovado sugar
  • 2 tomatoes, finely chopped
  • Juice 2 limes
  • Handful coriander, roughly chopped
  • ½ red onion, finely chopped
  • Calories per serving: 453
  • Servings: 6
  • Prep time: 20 mins
  • Cooking time: 2 hrs 20 mins
  • Total time: 2 hrs 50 mins
  1. In a bowl, rinse the lentils in 2 changes of water. Pour over enough water to cover before leaving to soak for 30 minutes.
  2. In a large casserole dish, heat the butter and fry the onion for 8-10 minutes. Add the chilli flakes, mustard seeds, curry leaves, garam masala, and garlic and heat for 1 minute until aromatic.
  3. Drain the lentils, put them into the casserole dish, and add enough water to submerge (approx. 1 litre) fully. Add the star anise. Bring up to a simmer, turn down and cover the pan. Cook over shallow heat (barely simmering) for 2 hours, stirring occasionally. Remove the star anise.
  4. Stir in the tamarind paste, sugar, tomatoes, and lime juice. Simmer for 15 minutes, or until the tomatoes have broken down. Remove from heat and stand for 5 minutes.
  5. If making the Bombay puffed rice, toast the rice in a large dry frying pan. Remove from heat and stir in the remaining ingredients. Serve sprinkled on the dhal.
  • Calories: 453
  • Fibre: 9g
  • Total carbs: 68g
  • Sugars: 19g
  • Total fat: 9g
  • Saturated fat: 5g
  • Protein: 20g

6. Prawn & Fennel Risotto

A creamy Italian classic, this fresh, zesty slow-cooker risotto is packed full of juicy prawns, fennel and preserved lemon and topped with rich pecorino cheese. A delectable dish steeped in versatility, making it ideal for midweek meals, candlelit dinners and weekend suppers alike.

  • 2 tbsp. olive or rapeseed oil
  • 1 banana shallot, thinly sliced 
  • 1 large fennel bulb, thinly sliced, reserving any fronds
  • 1 garlic clove, crushed
  • 300 g risotto rice
  • 150 ml white wine
  • 1 l vegetable stock, plus extra if needed 
  • 300 g raw peeled king prawns 
  • 2 preserved lemons, roughly chopped and deseeded
  • 40 g Pecorino cheese, grated 
  • Calories per serving: 502
  • Servings: 4
  • Prep time: 15 mins
  • Cooking time: 2 hrs 20 mins
  • Total time: 2 hrs 35 mins
  1. Heat the oil in a large frying pan over medium heat and cook the fennel for 5 minutes until it starts to soften. Add the shallot and fry for 5-8 minutes, stirring occasionally until the veg is almost cooked through. Add the garlic and rice to the pan and fry for a couple of minutes until the rice starts to turn translucent at the ends. Add white wine and bubble for 30 seconds.
  2. Add the mixture to the slow cooker bowl and stir in the stock and seasoning. Cover with the lid and cook on high for 1 hour 45 minutes. Next, stir in the prawns and preserved lemons. Re-cover and cook for 10 minutes until the prawns are cooked.
  3. Stir through pecorino and check the seasoning. If required, stir in a little extra stock to thin before garnishing with reserved fennel fronds. Serve. 
  • Cals: 502
  • Protein: 23g
  • Total Fat: 12g
  • Saturates: 3g
  • Carbs: 67g
  • Total sugars: 6g
  • Fibre: 6g

7. Thai Red Curry

A traditional Thai red curry made with a subtle blend of hot, salty, sweet and sour flavours to get those taste buds tingling. You can make your own curry paste from scratch, but we recommend buying a premium pre-made Thai curry paste if you’re short on prep time.

  • 2 tbsp. Thai red curry paste
  • 400 g tinned coconut milk
  • 3 shallots, finely sliced
  • 1 tbsp. fish sauce
  • 1 tbsp. light brown soft sugar
  • 1 red chilli, deseeded and finely chopped
  • 2 cm piece fresh root ginger, peeled and grated
  • 3 garlic cloves, crushed
  • 2 kaffir lime leaves
  • 4 skinless chicken breasts, cut into 2.5cm pieces
  • 1/2 butternut squash, peeled, deseeded, and cut into 2.5cm pieces
  • Juice 1 lime, plus extra wedges to serve
  • Small handful of Thai basil or coriander, chopped
  • Serve with steamed jasmine rice
  • Calories per serving: 390
  • Servings: 4
  • Prep time: 15 mins
  • Cooking time: 4 hrs
  • Total time: 4 hrs 15 mins
  1. Put all the ingredients except lime juice and basil/coriander into a slow cooker and stir thoroughly.
  2. Cover with the lid and cook on high for 4 hours until the chicken is cooked through, and the butternut squash is tender when pierced with a knife. If you fancy a thicker sauce, transfer the cooked curry to a large pan and stir in ½ tbsp of cornflour mixed with a little water to make a smooth paste. Bring to the boil and gently simmer until thickened.
  3. Season with salt, pepper and lime juice and stir through the basil/coriander. Serve with jasmine rice and the remaining basil scattered over the top.
  • Calories: 390
  • Protein: 31g
  • Total fat: 21g
  • Saturates: 16g
  • Carbs: 18g
  • Total sugars: 12g
  • Fibre: 4g

8. Honey Garlic Chicken

Crisp and sticky skin, a rich tangy sauce and tender chicken thighs – does it get any better? Our mouth-watering honey garlic chicken is a veritable crowd-pleaser, but don’t be afraid to add an extra spoonful or two of sriracha sauce to turn up the heat. 

  • 800g chicken thigh fillets
  • 2cm piece of fresh root ginger, peeled and grated 
  • 5 garlic cloves, crushed 
  • 100ml honey 
  • 75ml dark soy sauce 
  • 50ml oyster sauce
  • 1 tbsp. sriracha hot sauce
  • 2 tbsp. cornflour
  • 1 tbsp. sesame seeds, toasted (optional)
  • 4 spring onions, sliced (optional)
  • Calories per serving: 477
  • Servings: 4
  • Prep time: 10 mins
  • Cooking time: 6 hrs
  • Total time: 6 hrs 10 mins
  1. Put the chicken, ginger, garlic, honey, soy, oyster sauce, and sriracha into the slow cooker’s bowl and mix. Cover and cook on low for 6 hours until the chicken is cooked through and tender.
  2. Remove the chicken with a slotted spoon to a chopping board. Pour the cooking liquid into a medium-sized pan. In a small bowl, mix the cornflour with 2tbsp of the cooking liquid to form a thick paste. Add the cornflour paste to the pan and simmer over medium-high heat for 2 minutes until thickened, whisking continuously.
  3. Chop the chicken into bite-size pieces, stir into the sauce and cook until heated through. Sprinkle over the sesame seeds and spring onions, if using, and serve with rice and broccoli.
  • Calories: 477
  • Protein: 38g
  • Total fat: 22g
  • Saturates: 6g
  • Carbs: 32g
  • Total sugars: 22g
  • Fibre: 1g

9. Pork Ramen

A hearty Japanese noodle soup served with tender pork strips and a blend of soft and crunchy vegetables – infused in the slow cooker for a rich, deep flavour. Note the miso may cause the ramen to appear split, but this will come together once mixed at the table.

  • 1-litre hot chicken stock
  • 4 tbsp. dark soy sauce 
  • 1 tbsp. mirin 
  • 1 tsp. dark brown soft sugar
  • 100 g white miso paste
  • 3 garlic cloves, crushed
  • 4 cm piece fresh root ginger, peeled and finely grated
  • 600 g pork shoulder steaks
  • 200 g mixed exotic mushrooms
  • Juice 1 lime  
  • 250 g ramen or other dried noodles
  • 2 pak choi, halved lengthways
  • 2 spring onions, finely sliced
  • 4 soft-boiled eggs, halved (optional)*
  • Calories per serving: 803
  • Servings: 4
  • Prep time: 10 mins
  • Cooking time: 6 hrs 10 mins
  • Total time: 6 hrs 20 min
  1. In a large bowl, whisk together the stock, soy sauce, mirin, sugar, and miso paste until the sugar and miso have dissolved.
  2. Put the garlic, ginger, pork and mushrooms into the crockpot’s bowl. Pour over the stock mixture and stir well. Cover with the lid and cook on low heat for 6 hours until the pork is tender.
  3. To serve, stir lime juice into the ramen mixture in the slow cooker, breaking up any large pieces of pork as you go. Cook the noodles according to the packet instructions and add the pak choi for the final minute. Drain.
  4. Divide the noodles and pak choi between 4 deep bowls. Ladle the ramen mixture over the noodles and pak choi, ensuring the pork and mushrooms are evenly distributed. Top with spring onions and add a halved egg to each bowl, if using. Serve.

How to make perfect soft-boiled eggs

Bring a small pan of water to the boil, add 4 medium eggs, reduce heat and simmer gently for 6 minutes. Drain, place the eggs into a large bowl of cold water and leave to cool before peeling.

  • Calories: 803
  • Protein: 70g
  • Total fat: 3g
  • Saturates: 11g
  • Carbs: 51g
  • Total sugars: 7g
  • Fibre: 6g

10. Butter Chicken

Aromatic golden chicken pieces in a delectable curry sauce, our butter chicken is an ideal midweek treat the whole family will savour. Cooked in a creamy tomato base with classic spices including garam masala, cumin and paprika, you may have found your new favourite crockpot curry. 

  • 1 tbsp. sunflower or vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 1/2 tbsp. garam masala
  • 1-3tsp hot paprika, to taste
  • 2 tbsp. tomato purée
  • 2 1/2 cm piece fresh root ginger, peeled and grated
  • 400 g tinned chopped tomatoes
  • 200 ml coconut milk
  • 1 tsp. caster sugar
  • 650 g chicken thigh fillets, cut into large chunks (approx. 6cm)
  • Large handful of fresh coriander leaves roughly chopped, to serve
  • Calories per serving: 418
  • Servings: 4
  • Prep time: 15 mins
  • Cooking time: 8 hrs 15 mins
  • Total time: 8 hrs 30 mins
  1. Heat the oil in a medium pan over medium heat for around 8-10 minutes, or until soft.
  2. Stir in the garlic, cumin, coriander, garam masala, and 1tsp of paprika and fry for 1 minute until fragrant. Add the tomato purée and cook for a further minute before stirring in the ginger, tomatoes, coconut milk, and sugar.
  3. Transfer the onion mixture to the slow cooker and stir in the chicken and seasoning. Cover with the lid and cook on low for 6-8 hours.
  4. When the chicken is cooked and you're ready to serve, check the seasoning and add more paprika if it’s lacking spice. Stir in half the coriander, divide between four bowls, and sprinkle the remaining coriander. Serve with rice, naan bread and mango chutney.
  • Calories: 418
  • Protein: 31g
  • Total fat: 27g
  • Saturates: 12g
  • Carbs: 11g
  • Total sugars: 9g
  • Fibre: 2g

11. Beef Meatballs

A steaming bowl of beef meatballs floating in a nourishing broth served with your choice of spaghetti or tagliatelle. For those craving a meatier flavour, simply brown the meatballs in a hot pan before adding them to the slow cooker.

For the meatballs

  • 400 g beef mince
  • 1/2 onion, finely chopped
  • 1/2 tbsp. Dijon mustard 
  • 1 medium egg
  • 75 g fresh white breadcrumbs

For the sauce

  • 2 tsp. vegetable oil
  • 1 onion, finely sliced 
  • 2 garlic cloves, crushed 
  • 1 tbsp. cornflour
  • 200 ml beef stock
  • 680 g jar passata 
  • 6 anchovies in oil, drained
  • 1 tbsp. dried basil
  • 1 tbsp. Worcestershire sauce
  • 3 tbsp. tomato purée
  • 2 tsp. caster sugar 

To garnish

  • Small handful of fresh basil, leaves picked
  • Parmesan, grated
  • Calories per serving: 439
  • Servings: 4
  • Prep time: 15 mins
  • Cooking time: 6 hrs 10 mins
  • Total time: 6 hrs 25 mins
  1. Make the meatballs by mixing mince, onion, mustard, egg, breadcrumbs, and some seasoning in a bowl. Shape into 16 balls, put on a plate or baking tray, and cover to chill until step 3.
  2. For the sauce, heat oil in a frying pan over medium-low heat and cook the onion for 10 minutes until soft. Add garlic for the final two minutes before scraping it into the slow cooker’s bowl.
  3. In a small bowl, mix the cornflour with 1 tbsp of stock to form a smooth paste and whisk back into the remaining stock. Add to the slow cooker and stir in the other sauce ingredients with plenty of seasoning.
  4. Add the meatballs to the slow cooker (don’t worry if they’re not all submerged in the sauce) and cover with the lid. Cook on low for 6 hours. 
  5. Serve the meatballs and sauce topped with parmesan and basil, with spaghetti and greens on the side.
  • Calories: 439
  • Protein: 32g
  • Total fat: 20g
  • Saturates: 8g
  • Carbs: 29g
  • Total sugars: 16g
  • Fibre: 5g

12. Pumpkin Stew

A warming autumnal recipe to use the leftover flesh from your Halloween pumpkin. No pumpkin? No problem – butternut squash works equally well. And if you’re catering for vegans, use a vegan-friendly stock for a soul-warming stew everyone can enjoy.

  • 2 tsp. vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 - 2 red chillies (to taste), deseeded and sliced
  • 2 tsp. ground cumin
  • 2 tsp. coriander seeds
  • 5cm piece of fresh root ginger, peeled and grated
  • 3 tbsp. tomato purée
  • 600 g pumpkin, peeled, deseeded and cut into 2.5cm pieces
  • 400 g chopped tomatoes 
  • 200 g full-fat coconut milk
  • 1 vegetable stock cube, crumbled
  • 250 g microwavable lentils 
  • Small handful of coriander, roughly chopped (optional)
  • Calories per serving: 268
  • Servings: 4
  • Prep time: 15 mins
  • Cooking time: 6 hrs 15 mins
  • Total time: 6 hrs 30 mins
  1. Heat the oil in a medium frying pan over medium heat. Add the onion and a large pinch of salt and fry for 10 minutes until softened. Stir in the garlic and chillies and fry for 2 minutes until fragrant. 
  2. Add the cumin, coriander seeds, ginger, and tomato purée before frying for 1 minute. Scrape into your slow cooker’s bowl and stir in the remaining ingredients except for the lentils and coriander. Season to taste.
  3. Cover and cook on low heat for 6 hours, or until the pumpkin is tender. Stir in the lentils, re-cover, and cook for a further 5 minutes until the lentils are piping hot. 
  4. Garnish with coriander and serve with a crusty loaf.
  • Calories: 268
  • Protein: 11g
  • Total fat: 12g
  • Saturates: 8g
  • Carbs: 24g
  • Total sugars: 11g
  • Fibre: 9g
2022-01-06 09:51:00 0 viewed
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