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Method
Make it happen
- 01
Rinse the lentils thoroughly and check them for small stones. Soften the onion in the oil for 4 minutes; stir in garlic for 30 seconds.
- 02
Transfer to the slow cooker and add the stock.
- 03
Add mushrooms, lentils, tomatoes, purée and basil with the stock.
- 04
Cover and cook on LOW for 7 hours or HIGH for 4–5 hours until the green or brown lentils are completely tender.
- 05
Mash a few lentils for a thicker sauce and serve on freshly cooked pasta.
- 06
Taste and adjust seasoning. Add boiling water if the lentils have absorbed too much liquid and serve piping hot.