I adore my slow cooker.. it’s literally a life saver when I don’t feel motivated to cook. Also being able to smell the food cooking all day builds up my appetite and I find I enjoy the meal a lot more.
I have a lot of vegetarian followers.. so I am trying to build up my vegetarian recipe collection.. I am a huge fan of lentils myself so this Red Lentil curry is perfect for everyone.
As I always say.. please don’t feel overwhelmed by the amount of ingredients that go into this curry.. once you have these herbs and spices in your kitchen you can create a huge amount of recipes with them.
This recipe is a perfect batch cook meal.. it can be stored in the fridge for up to 3 days and reheated in the microwave.. or freeze for 1 month.
SERVINGS: 3 – 4
350g Uncooked Red Lentils
1 Large Red Onion
800ml Of cold water
2 Vegetable Stock Cubes (Crushed)
1 Clove of Garlic (Or 1 Tsp crushed Garlic powder)
2 x 400g Tins of chopped tomatoes
2 Tsp Paprika
1 Tsp Smoked Paprika
1 Tsp Mild Chilli Powder (Swap for hot if you want it more spicy)
1 TBSP Ground Coriander
1 TBSP Ground Ginger
1 Tsp Onion Granules
1 TBSP Ground Cumin
1 TBSP Garam Masala
1/2 Tsp Cayenne Pepper
Seasoning of Salt & Pepper
- Add crushed stock cubes to the 800ml water and stir.
- Add the rest of the ingredients to your slow cooker.
- Pour over the stock and mix together.
- Cover and cook on low for 7 hours (or high for 4 hours).
- Stir once per hour.
- Check the lentils are soft before serving.
This could be cooked in a pan on a medium heat simmering with a lid for 2 hours. But I would highly recommend sticking to the slow cooker for a better result.