Slow Cooker Moroccan Swede & Lentils Stew

A warming, comforting and nutritious meal packed with colours and flavours. Made from staple ingredients, just throw all your ingredients into a slow cooker and you're done. No slow cooker? No problem. Check the subs section for our pressure cooker and on the hob cooking tips.


  • No slow cooker? Follow the same steps in a saucepan. Cook on the hob over a low-medium heat for about 1 hour. 
  • Using a pressure cooker? Follow the same steps with your pressure cooker, and cook on the soup/stew setting for 30 minutes. 
  • No swede? Use parsnips instead. 
  • No carrots? Try with butternut squash. 
  • No fresh ginger? Use ginger paste or ground ginger. 
  • No lentils? Replace with chickpeas instead. 
  • No harissa pesto? Use 1 tsp of smoked paprika and a dollop of tomato puree. 
  • No coriander? Swapped for chopped parsley. 

Prep time: 15 minutes

Cook time: 240 minutes

Total time: 255 minutes

Servings: 2


1 Swede (cubed )

1 Onion (chopped)

1 tbsp Ginger (chopped)

2 Garlic cloves (chopped)

2 Carrot (cubed)

1 Can chopped tomatoes (400 g)

1 can lentils

1 tbsp Rose harissa pesto

1 tsp Ground cumin

½ tsp Ground cinnamon

1 vegetable stock cube

Salt & pepper

For serving (optional):

Naan bread


Fresh coriander (chopped )


  1. Add the swede, onion, carrot, garlic, ginger, lentils, chopped tomatoes, stock cube, 500ml water, spices and a large pinch of salt and pepper to the slow cooker. Mix well, then cover and cook on low for 4 hours.
  2. Just before serving, taste and season. If the stew is too thick, you can add a little extra water and cook for an extra 15 minutes, or until warm through.
  3. Ladle the stew into bowls, top with a dollop of yoghurt and serve with warm naan bread. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.