SW recipe: Slow-cooker lentil and winter veg stew

Ready in 5 hours 20 mins

Ingredients:

1 small onion, chopped

1 large leek, sliced

5 garlic cloves, crushed

175g butternut squash, peeled, deseeded and cut into small chunks

1 large carrot, peeled and cubed

2 medium floury potatoes, peeled and cubed

1 parsnip, peeled and cubed

2 celery sticks, roughly chopped

100g dried green lentils

150g dried Scotch broth mix (eg, pearl barley, split peas, red lentils, dried peas)

1.2 litres boiling vegetable stock

1 tsp dried mixed herbs

200g kale, large stalks discarded

Method:

1 Put everything except the kale into your slow cooker with itsp salt and some black pepper. Stir well, cover and cook on high for 5-6 hours or low for 7-8 hours.

2 Shortly before the stew is ready, bring a large saucepan of boiling water to the boil over a high heat. Add the kale, bring back to the boil and cook for 5 mins or until tender. Drain well and gently press out any excess water.

3 Stir the kale into the slow cooker pot, check the seasoning and ladle into bowls to serve.

 

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There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.

You can also snack on these to satisfy your hunger in between meals.

In addition, you are encouraged to eat measured quantities of certain foods, known as ‘Healthy Extras’ that provide nutrients essential for a healthy, balanced diet.

These include milk and cheese (for calcium) and cereals and wholemeal bread (for fibre and minerals).

And so you never feel deprived you can enjoy limited amounts of treats which are higher-calorie, less filling foods that include chocolate, crisps and alcohol.


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