Here's what you will need:
1 large onion, finely chopped
1 vegetable/vegan stock cube
3 tablespoons Karen's Spicy Marinade
2 tablespoons tomato puree
1 and three-quarter pints of hot water
2 x 400g tins lentils
Handful of chopped spinach
Put the slow cooker onto a low heat and add the onion. Peel and roughly chop the potatoes, parsnip and carrots, then add to the onions.
Put the marinade, stock cube and tomato puree into a jug, then add the water. Once dissolved, pour into the slow cooker. Add the drained lentils and mix through. Put the lid on and cook for 4 hours.
Remove the lid and test the vegetables for required firmness, then add the chopped spinach and salt and pepper to taste (if required).
If you are happy with the veg, put the lid back on until ready to serve. If not, turn to high setting and cook for a little longer.
Delicious served with crusty bread and butter!