Ingredients Carrots - 2, chopped into small pieces Celery - 2, sliced Courgette - 1, chopped into small pieces Garlic - 3 cloves, finely chopped Leeks - 2, sliced Onions - 1 large or 2 small, chopped into small pieces Baby spinach - handful of leaves Cannellini beans - 225g dried, soaked overnight Chopped tomatoes - 1 400g can Olive oil - 1 tbsp Vegetable stock - 1.5 pints Green pesto - 2 tbsp
Methods 1) Preheat the slow cooker on high. 2) Place the beans in a large pan, cover with cold water and bring to the boil. Boil for 10 minutes. Meanwhile, heat the oil in a large pan and cook the carrots, onions, leeks and celery, stirring regularly, until softened. 3) Drain the beans and add to the pan containing the vegetables. Add the tomatoes and their juices, the garlic and vegetable stock. 4) Bring to the boil and then transfer to the slow cooker. Cook on low for 6 to 8 hours until the vegetables are very soft. 5) Add the spinach and courgette pieces to the slow cooker and cook for a further 30 minutes. Stir in the pesto and serve. Serves 4.
Methods 1) Heat two thirds of the oil in a large frying pan over a medium heat. Add the aubergine slices and cook until browned on both sides. 2) Heat the rest of the oil in a large frying pan over a medium heat. Fry the onion for 5 minutes or until soft. Add the garlic, celery, tomatoes, lentils and their juices. Simmer for 15 minutes until thickened. 3) Meanwhile, put the flour, milk and butter in a saucepan over a medium heat. Bring to the boil, whisking constantly. Leave to cool slightly and then beat in the egg. 4) Layer an ovenproof dish with the lentil and tomato mixture and aubergine slices, ending with a layer of aubergine. Pour over the sauce and sprinkle with the cheese. Bake for 30-40 minutes at 180°C. Serves 4.