Vegetable Stew

Serves: 6+
Preparation: 20 min + 10 mins to add seasoning
Cooking: 4 hours (slow cooker)
Calories*: 2000cal (330cal per serve)

Ingredients
1/2 Butternut Pumpkin
1 Large Potato
1 Small Sweet Potato
1 Carrot
Mushrooms
1 L Vegetable Stock
1 cup Yellow Split Peas
3 tbspn Corn Flour
2 Bay Leaves
1 tsp Oregano
1 tsp Thyme
2 tsp Harissa (Middle Eastern Spices)
1/2 cup Port
1/2 cup Brown Rice*
1/2 cup Frozen Peas
1/2 cup Frozen Corn
Salt and Pepper to taste

Chop vegetables and place in slow cooker with 1L of stock. Place split peas in a bowl with hot water to soak. After 1-2 hours drain the split peas and add to the slow cooker.

After about 3 hours add the corn flour, bay leaves, oregano, thyme, salt and pepper, port and rice. Continue cooking and when you have about 10 minutes to go add the peas and corn. Ensure rice is cooked through before serving.

Note: If you are using white rice add when you have 30 minutes left of cooking instead of 1 hour.