Ingredients
- 250 grams Black or Red Lentils or Yellow Split Peas soaked overnight
- 100 grams Butter, Ghee or Coconut Oil
- 2 Onions sliced thinly
- 3 crushed Cloves of Garlic
- 1 inch piece Ginger grated
- 2 tsp Coriander
- 2 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Paprika
- 1/4 tsp Chilli optional
- 500 ml Water
- 400 grams Canned Chopped Tomatoes
- 50 ml Cream or Coconut Cream
Instructions
- Soak beans/peas overnight
- Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices and 100ml water. Pour into the slow cooker. Add the tomato. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs.
- Once cooked, the beans should be tender. Stir in the cream, check the seasoning and serve in bowls with a side of green vegetables like broccoli.
Recipe Notes
You are making enough for your dinner tonight plus a serving for your lunch the next day. You may need to adjust quantities so there is enough.
5. Slow Cooked Black Lentils