Slow Cooker Cider Lentil Pot with Cheddar-Sage Dumplings

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Mixing bowl
• Jug
• Wooden spoon
• Table knife

• 250 g green or brown lentils, rinsed and drained
• 2 large leeks, washed and sliced
• 2 carrots, peeled and cut into 1 cm pieces
• 2 celery sticks, finely sliced
• 1 large onion, finely chopped
• 2 garlic cloves, finely grated or crushed
• 500 ml dry alcohol-free cider
• 500 ml vegetable stock, made with 1 stock cube
• 2 tablespoons tomato purée
• 1 tablespoon plain flour
• 1 teaspoon dried sage
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon vegetable oil
• ½ teaspoon fine salt, plus extra to taste
• ½ teaspoon black pepper
• 200 g self-raising flour
• 50 g cold unsalted butter, cubed
• 75 g mature Cheddar, grated
• 1 tablespoon fresh sage, finely chopped, or 1 teaspoon dried sage
• 100 ml semi-skimmed milk, plus a little extra if needed

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Put the lentils, leeks, carrots, celery, onion and garlic into a 3.5-litre slow cooker.