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Recipes - Vegetarian
Method:
1Heat the oil in the Cooking Pot. Saute the onion, carrots and garlic
lightly.
2Add the curry powder. Cook gently for one minute.
3Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cook for approximately 5-8 hours on the Medium setting.
Ensure that the vegetables are immersed during cooking.
Ingredients:
•3tbsp cooking oil
•2 large onions, chopped
•1 garlic clove, crushed
•3tsp curry powder
•275g lentils
•1L vegetable stock
•2tsp lemon juice
•3 carrots, diced
•2 apples, peeled, cored and
chopped
•50g sultanas
•salt and pepper
Vegetarian curry
Recipes - Meat
Method:
1Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
Cooking Pot and season with salt and pepper.
2Pour in the wine after bringing to simmering point in a pan.
3Brush the meat all over with soy sauce and sprinkle with salt and
pepper. Place on top of the vegetables.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cook for approximately 6-8 hours on the Medium setting.
6Add the mushrooms for the last 30 minutes.
7Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.
Ingredients:
•425g carrots, sliced
•125g parsnips, sliced
•1 garlic clove, crushed
•1 bay leaf
•125g orange lentils, soaked for
one hour
•200ml red wine
•750g lamb leg fillet, cubed
•3tbsp soy sauce
•200g button mushrooms
•parsley sprigs to garnish
•salt and pepper
Lamb with lentils
