3 celery stick
2 red peppers
200g dried red lentils
200g dried green lentils
3 tins chopped tomatoes
100g tomato puree
700ml vegetable stock (made with 2 OXO cubes)
2 tbsp vegetarian Worcestershire sauce
2 tbsp mixed herbs
- Chop onions, carrots & celery into chunks.
- Add all the ingredients to the slow cooker and stir together.
- Cook on low for 5-7 hours until the lentils are cooks and the sauce is thick.
Occasionally extra liquid may need to be added before the end of the cooking time. If there is too much liquid, you can leave the lid off for the last hour to allow some excess water to boil off.
Ideal to serve with rice or pasta or jacket potatoes. Great sauce for a lasagne too.