Ingredients:
- 3 Carrots, peeled and chopped small
- 2 Celery Sticks, finely chopped
- 2 Small Onions, finely diced
- 3 Garlic Cloves, peeled and minced
- 39g Packet of Chilli Seasoning
- 150g Dried Split Red Lentils
- 2 x 400g Tins of Chopped Tomatoes
- 1 x 400g Tin of Kidney Beans, drained and rinsed
- 550ml Vegetable Stock (250ml to be used at the end)
- 10ml red wine vinegar
- 2 tbsp chilli olive oil
- Dress with chilli balsamic Salt and Pepper
Method
Place all the prepared vegetables into the slow cooker along with the chilli, olive oil and the lentils. Add salt and pepper. Pour in the tinned tomatoes, rinsed kidney beans & red wine vinegar and 300ml of the vegetable stock. (save 250ml forlater.) Give it all a really good stir. Switch the slow cooker on to low, put the lid on, and cook for 5-6hours. After hours, take off lid. If it appears to be a little dry then it's ready, so gradually add the remaining 250ml of vegetable stock, and thoroughly mix it all together and serve. If not, leave until it appears dry and add the remaining water and serve.
Serve
With grated cheese and a splash of chilli balsamic