Ingredients

1 medium onion, 1 cup, diced

2 carrots, 1 cup, diced

1 small turnip, 1 cup, diced

4 garlic cloves, minced

1 tbsp coriander, ground

1 tbsp cumin, ground

1/2 tsp black pepper, ground

1/2 tsp salt

1/2 cup barley

1/2 cup lentils

1 x 28oz can crushed tomatoes

4 cups chicken broth

4 cups water

Olive tapenade or croutons to garnish

In a skillet, sauté the onion and garlic gently for 2 minutes. Stir in the carrot and turnip before transferring the mixture to your slow cooked.

Stir in the coriander, cumin, pepper and salt, lentils, barley, crushed tomatoes and finally the broth and water. Stir the mixture well and cover. Set to cook on HIGH for 4 hours, or LOW for 8 hours.

Serve with croutons (see below for quickbread recipe) or a spoonful of olive tapenade.

Ingredients

2 cups wholewheat flour

2 tsp baking powder

1 tsp baking soda

2 tbsp rosemary, dried

1/4 cup olive oil

2 tbsp grapeseed or vegetable oil

1 1/2 cups plain yogurt

1 tbsp honey

1 cup olives, green or black, chopped

Sift the flour into a large bowl and stir in the baking powder, baking soda and rosemary.

In a separate bowl, stir together the olive oil, grapeseed oil, yoghurt, honey and chopped olives.

Pour the oil mixture into the bowl with the flour and stir well.

Spray the inside of a 9 x 5 loaf pan with non stick cooking spray. Pour the bread mixture into the loaf pan and set on top of a folded piece of aluminium foil in the bottom of your slow cooker. Set to HIGH and cook for 2 1/2 hours.

Once cooked, remove from the slow cooker and leave to cool before wrapping. Serve sliced, topped with cream cheese and chives or green onions and black pepper. Alternatively cube and toast it to use as croutons.