Slow cooker veggie Lancashire hot pot - Penguin Books Australia

Ingredients

• 5-6 white potatoes, peeled
• 3 carrots, finely chopped
• 1 onion, finely chopped
• 500ml vegetable stock
• 3 cloves of garlic, crushed
• 150g chestnut mushrooms, sliced
• 60g tomato purée
• 2 tbsp Worcestershire sauce (or Henderson's Relish)
• 1½ x 400g tins lentils, plus ½ a tin of the liquid
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp dried oregano
• a few sprigs of thyme, leaves picked
• sea salt and freshly ground black pepper
• steamed spring greens to serve
• crusty bread to serve