Here’s one of my favourites. We always end up with several days worth of leftovers with it. (Yay!)

Slow Cooker Red Lentil Dhal

Ingredients

Vegetables

  • 1 potato, cubed
  • 2 medium carrots, sliced
  • ½ small cauliflower, florets separated
  • 1 small onion, chopped
  • ½ red pepper, chopped
  • 1 zucchini
  • ~6 large mushrooms, chopped
  • 1 tomato, seeded and diced
  • 1 cup some frozen peas

Lentils

  • 1 ½ cups dry red lentils

Spices

  • 5 garlic cloves, thinly sliced
  • 2 tsp ground cumin
  • 1 ½ tsp mustard powder
  • 3 tsp turmeric
  • 2 ½ tsp chilli powder
  • 2 tsp curry powder
  • 3 slices ginger, thickly sliced
  • 1 ½ tsp salt
  • ground black pepper to taste

Liquids

  • 3 Tbsp vegetable oil or margarine
  • 400ml coconut milk
  • 400ml water

Directions

  1. In the slow cooker, combine all of the vegetables except for the peas. Firmer vegetables should go at the bottom, mushy ones on top.
  2. Add lentils.
  3. Add spices.
  4. Add liquids.
  5. Cook for 7-9 hours on low, 3-4 hours on high or until the lentils have dissolved. Add the peas, cook for 10 minutes more.
  6. Serve with basmati rice, naan or other flat bread.

Source: Mers

 
recipes/slow_cooker_red_lentil_dhal.txt · Last modified: 2007/02/15 01:22 by Fresh Foodie
 
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