Equipment: Slow cooker/Crockpot, large frying pan
1 tbsp (15ml) Oil (Optional)
I Large onion, sliced
2 Carrots, chopped
Tin of tomatoes
¾ pint (420ml) Beef stock
3½ oz (100g) Dried green lentils
1 tbsp (15ml) Tomato purée
½ tsp (2.5ml) Dried mixed herbs
1 tsp (5ml) Henderson's Relish or Worcestershire Sauce
Seasoning to taste
Pre-heat the slow cooker to HIGH.
In the frying pan brown the sausages, adding the oil if required.
Add the onions and fry until softened.
Put the rest of ingredients in the frying pan and boil rapidly for 10 minutes.
Transfer to the slow cooker.
Cook on LOW for 6-8 hours or HIGH for for 4-6 hours.