Zaana asked on Twitter for some vegetarian slow cooker recipes, so I thought I’d share this one. It’s the first thing I cooked, both in the slow cooker and from Judith Finlayson’s fab cook book, The Vegetarian slow cooker.
Cut a medium eggplant in cubes and brown in a frypan with some olive oil, then set aside.
Next, saute some finely chopped onions for 3 minutes, adding some more olive oil if you need to.
Then add 4 cloves minced garlic, 1 tbspn ground cumin (I used cumin seeds), grated zest of a lemon, salt and cracked pepper. After another minute or so, add a cup of dry brown lentils and toss in the flavoured oil.
Transfer everything to the slow cooker and add 3 cups of vegetable stock. Cook on high for about 3 hours, or 6 hours on low. Add 1 tbspn of lemon juice and half a cup of chopped dill before serving (I didn’t have dill so used parsley).
Easy peasy and delicious!