This is a warm, hearty and healthy slow cooker lentil dhal, that suits both cold winter nights and fresh summer evenings. If you don't have a slow cooker, you can probably make this on the hob- you may just need to fry the onion and garlic first before throwing everything in a pot with the lid on and simmering on the hob. If you don't have a crock pot, I highly recommend getting one. I have a small 2 person one and it is great, especially if you go off to work or go out for a few hours, but still want home cooked meals. With 5 or 10 minutes of preparation in the morning, you can have your dinner simmering gently in the crock pot all day and ready to be served when you get home!
INGREDIENTS (SERVES 2-4)
• 1 cup red lentils
• Half cup of coconut cream (preferably) – if you can’t find it, use coconut milk but add an extra ¼ cup of lentils.
• 3 cups Vegan vegetable stock (I use Boillion)
• Small piece of fresh ginger (finely grated)
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 heaped tsp turmeric powder
• 1 heaped tsp your fave curry powder (I use tikka)
• 2 tbsp soy sauce/ tamari
• 1 big handful of fresh coriander, chopped.
Want to find out more about rekindle by lisa?
1. Put the lentils, ginger, onion, garlic, turmeric and curry powder in the crock pot/ slow cooker and then add the stock, coconut cream, soy sauce and coriander. Stir it all together and put the lid on the Slow cooker.
2. Simply leave it for about 4-5 hours on the low heat setting. Give it a stir every now and then if you are home.
3. When you are ready to eat it, either spoon it straight from the slow cooker or, if it is a little runnier than you would like, transfer it to a hob and heat it for a further few minutes on the hob without the lid on the pan. This will help to thicken it up.
4. Serve with rice, chopped cucumber and fresh coriander. It’s lovely with my red onion bhajis- which you can find the recipe for here.