Hello slow cooker, oh how I love you! Since sharing with you all my delicious and healthy slow cooker Mac & Cheese earlier this week, I’ve been making it do all the work yet again. This way, I’ve been able to tick some things off my list and start tackling a bit of a late spring clean.
And first thing’s first, I’ve had a huge bag of red lentils for a year that hasn’t really gone down; (note: it’s a really cheap and filling form of protein and can be picked up from a supermarket’s World Food aisle).
It’s also really easy to make and I had mine with 80g of boiled rice and a sprinkling of fresh coriander but I’m sure it would make a great baked potato filling or maybe a unique curry-on-toast melody too… too weird?
Recipe – Serves 4
- 2 red onions, diced
- 400g uncooked red lentils
- 2 fat cloves of garlic, minced
- 950ml cold water
- 2 tins of chopped tomatoes
- 3 tsp ground coriander
- 3 tsp ground ginger
- 2 tsp garam masala
- 2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 tsp mild chilli powder
- 1 tsp paprika
- 2 vegetable or chicken stock cubes (or vegan based)
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- Chuck everything in to your slow cooker, place the lid on top and cook on low for 6-7 hours (although I couldn’t resist stirring it from time to time).
- Serve with boiled rice or over a baked potato and top with fresh coriander leaves.
- If you loved it too then please share some Instagram love and tag me in a pic (#TastefullyVikkie)
If you’re not strictly vegetarian, then you may fancy giving one of my favourites a go too which is a Syn Free Beef Bhuna.
Tastefully Vikkie x