If you have been reading my blog lately, you will know I have been waiting for weeks for the birth of my 3rd baby – so I am excited to announce that she is finally here! “Baby Girl” was born on 10th September at 3:10am, weighing a healthy 4.2kg and measuring 52cm long.
As you can imagine, with a newborn baby I haven’t found the time to cook, but luckily my mum has been here everyday helping with the cooking, cleaning and looking after my older children. Today she cooked one of her favourite vegan meals for me – sweet potato lentil stew in the slow cooker. As much as I love cooking, it is nice to be cooked for once in a while (especially when it’s a hearty vegan meal like this stew).
Slow Cooker Sweet Potato Lentil Stew
2 medium sweet potatoes
1 large onion
2 garlic cloves
1 inch piece ginger
1 tbsp olive oil
1 cup red lentils
2 cups vegetable stock
1/2 x 700ml jar passata
Cooked rice to serve
Peel and dice the sweet potatoes into 1-2cm chunks.
Peel and finely dice the onion and garlic, peel and grate the ginger.
Heat the olive oil in a frying pan and add the sweet potatoes, onion, garlic and ginger.
Cook over a medium heat, stirring frequently, until the onion begins to brown – about 5 minutes.
Meanwhile, get your slow cooker out and turn on “high” setting.
Remove vegetables from the heat and pour into the slow cooker.
Add the red lentils, vegetable stock and passata to the slow cooker.
Stir well, cover and cook for 3-4 hours on high, stirring occasionally.
Serve with rice.