Lentil, Potato and Chickpea Stew

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This weeks Recipe of the Week is a delicious stew made with our favourite French puy lentils, creamy potato and chickpeas. The preserved lemon and parsley in this dish add a hint of freshness. This recipe is perfect for the cooler weather. Enjoy.

Ingredients:

8 waxy potatoes with skin left on, halved lengthways

1 cup of French puy lentils,  cooked

1 cup of chickpeas, cooked

Pink salt and freshly ground black pepper

2 tablespoons of finely chopped preserved lemons

1 cup vegetable stock

1 tablespoon of extra virgin olive oil

1/4 cup lemon juice, freshly squeezed

1 teaspoon cumin seeds

a handful of finely chopped fresh mint & flat leaf parsley

100g of pecorino cheese (or equivalent), shaved

Method:

1. Heat your slow cooker to high.
2. Put the potatoes, lentils and chickpeas into the slow cooker and season generously with salt and pepper.
3. In a small bowl, combine the lemon, vegetable stock, olive oil, lemon juice, cumin seeds, fresh mint and chopped parsley. Pour into the slow cooker, cover and cook for 2 hours.
4. Turn the slow cooker down to low and cook for 1 more hour, until the potatoes are cooked through.
5. Serve on a large platter, garnished with extra flat leaf parsley and the shaved pecorino cheese. Enjoy.

Gluten Free | Refined Sugar Free