Slow Cooker Lentils Recipe
A hearty and flavorful lentil dish, slow-cooked to perfection with vibrant vegetables and rich cheddar cheese.
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Ingredients
- 6 medium mushrooms diced
- 350 ml ~ 1 1/3 cups vegetable stock
- 100 g ~ 1 cup grated cheddar cheese
- 400 g tin ~ 1 1/3 cups chopped tomatoes
- 2 bell peppers diced (e.g., red and yellow)
- 300 g ~ 1 1/4 cups dried green lentils
- Salt to taste
- Black pepper to taste
Instructions
- Combine the lentils, diced mushrooms, bell peppers, chopped tomatoes, and vegetable stock in the slow cooker, stirring well to mix everything evenly. Set the slow cooker to high and let the mixture cook for approximately 3 1/2 hours, or until the lentils are tender. Stir in the grated cheddar cheese until fully melted, allowing the lid to remain on for a few extra minutes if necessary. Adjust seasoning with salt and black pepper as desired. Serve warm, optionally garnished with finely grated cheese and a sprinkle of semi-dried parsley