Since buying our slow cooker before Christmas I’ve tried some of our old favourite recipes in it to see how they fare. Some work very well, some not so much. This is one of the recipes that is improved with a slow low cook. It transforms the sauce into a thick, rich almost meat-like sauce that even satisfied meat-loving Hubs. Technically it is a vegan dish (assuming you use vegan wine and Worcestershire sauce), that is until you load it with cheese like we do.
I often make a big batches of this lentil ragu and freeze in 1-2 portions so a quick dinner is always at hand. We usually serve it with either pasta or couscous but it also works well with rice. What makes this meal even better is that it is a thrifty dish coming in at about 77p per portion.
When ever I use lentils in dishes I tend to use a mixture of both red and green lentils. Red lentils are good for thickening a sauce whereas green lentils give the texture.
This recipe is as easy as it comes. No sautéing of vegetables required. Just throw all the prepped ingredients in the slow cooker, sit back and 5 hours later you have dinner.
Slow Cooker Lentil Ragu
Serves 6
Original article: Slow Cooked Lentil Ragu
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