This Hungarian dish brings the warm flavours of paprika & cayenne pepper and is packed full with seven different types of vegetable.
According to recent research an ideal diet is made up of seven portions of fruit and veg a day – two more than current UK government guidelines. This research suggests that adding this extra nutrition cuts down the likelihood of dying from cancer or heart disease. Vegetarian diets have frequently been linked to lower incidences of these sorts of illness and that could be due to the consumption of higher amounts of vegetables.
Even in a vegetable-rich vegetarian or vegan diet, it is always possible to pack in that bit more and today’s recipe is an ideal go-to when you really want to fill up on a variety of vegetables. The beans in this dish bring added protein, whilst the lentils provide extra fibre and heart-loving magnesium. Well, if that wasn’t enough there’s even a touch of marmite to add all-important B-vitamins. All of the ingredients in this dish are simply added to the slow cooker together negating the need for any added oil.
2 medium-sized sweet potatoes cut into 1 inch chunks
250g red lentils
2 red onions, each cut into 16
1 can kidney beans, drained
1 can butter beans, drained
1 can black eyed beans, drained
2 cans/800g chopped tomatoes
150ml veg stock
4 cloves garlic
2tbsp Hungarian paprika
2tsp cayenne pepper
Plenty of black pepper
- Add all of the ingredients to the slow cooker. Mix well. Cook for five hours on high or ten hours on low.
- Serve with an extra sprinkling of black pepper and crusty bread or rice.
This recipe is part of Farmersgirl Kitchen’s April slow cooker challenge to make a dish in your slow cooker that contains seven portions of fruit and/or veg. Find out more and how to get involved here.
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