Middle Eastern Lentil and Vegetable Stew with Coriander and Cashew Pesto

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4

Packed with the goodness of several vegetables and lentils, this stew is not only spicily delicious and nutritious, but also comforting and warming. The coriander and cashew pesto lifts the dish with a final fresh and herbal touch.

200g red lentils, washed and drained

500ml vegetable stock or water

1 large onion, diced

3 cloves garlic, crushed

150g eggplant, cut into 1.25cm pieces

1 stick celery, diced

1 large red capsicum, seeded and cut into 1.25cm pieces

125g tomatoes, diced

60g parsnips (peeled weight), finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

¼ teaspoon ground cardamom

1 tablespoon tomato paste

3 teaspoons sweet chilli sauce

3 teaspoons chutney (any sort)

2 teaspoons vegetarian Worcestershire sauce

2 teaspoons tomato sauce (ketchup)

2 tablespoons chopped coriander stalks

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with 2 tablespoons water (optional)

1 cup couscous to serve

For the Coriander and Cashew Pesto

2 cups coriander leaves (1–2 bunches)

½ cup cashew nuts

2 cloves garlic, peeled

½ cup light olive oil

1–2 teaspoons lemon juice (optional)

½ cup shaved or shredded parmesan

¼–½ teaspoon salt

To make the lentil and vegetable stew, place all the ingredients except the cornflour paste and couscous in the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 6–7 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook 5 minutes more, adding salt and pepper to taste.

To make the coriander and cashew pesto, place the coriander, cashews and garlic in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil, then the lemon juice, if using, and the parmesan and salt. Transfer to a small bowl.

Place the couscous in a separate bowl and cover with 1 cup of boiling water. Cover the bowl and leave to stand 7 minutes, then fluff up with a fork. Add salt to taste.

Serve the stew over the couscous with the pesto alongside.