Beans & Lentils with Kale

Name: Beans & Lentils with Kale
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 onion, grated; 175 g/6 oz floury potatoes, such as Desiree, King Edward and Maris Piper, diced; 8 garlic cloves, peeled; salt and freshly ground black pepper; 1 celery stick, thinly sliced; 2 tbsp split red lentils, soaked in cold water for at least 8 hours; 2 tbsp green lentils, soaked in cold water for at least 8 hours; 2 tbsp split black lentils, soaked in cold water for at least 8 hours; 55 g/2 oz/¼ cup dried white beans, such as cannellini, soaked in cold water for at least 8 hours; 55 g/2 oz/scant ¼ cup dried mung beans, soaked in cold water for at least 8 hours; 1 tbsp dried marjoram or dried oregano; 1 tbsp celery seeds; 1 recipe quantity Cheese & Mustard Croûtes, to serve (optional); 125 g/4½ oz green beans, chopped; 250 ml/9 fl oz/1 cup passata; 500 ml/17 floz/2 cups Vegetable Stock or ready-made stock, boiling, plus extra if needed; 2 tsp soft light brown sugar; 100 g/3½ oz kale, rinsed and sliced; chopped parsley leaves, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

55 g/2 oz/scant ¼ cup dried mung beans, soaked in cold water for at least 8 hours

Main course
Vegetarian

Method

Bring a large, covered saucepan of unsalted water to the boil. Drain all of the beans and lentils and add them to the pan. Re-cover the pan, return to the boil and boil vigorously for 10 minutes.

Meanwhile, put the potatoes, garlic, celery, onion, celery seeds and marjoram in the slow cooker.

At the end of the boiling time, drain and rinse the beans, then transfer to the cooker.