2/3 cup dried brown lentils
2/3 cup dried red lentils
1 tbs vegetable oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5cm piece fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp black mustard seeds
1 tsp ground turmeric
1 fresh long red chilli, chopped finely
3 cups vegetable stock
440g canned diced tomatoes
500g pumpkin, chopped coarsely
6 gourmet potatoes, chopped coarsely
270ml canned light coconut milk
150g baby spinach leaves
½ cup fresh coriander, chopped coarsely
Rinse lentils under cold water until the water runs clear; drain. Heat
oil in a large frying pan and add onion, garlic and ginger. Stir until
onion softens then add the spices and chilli; stir until fragrant. Add
stock and bring to the boil.
Pour the stock mixture into a 4.5 litre slow cooker and add the
undrained tomatoes, pumpkin, potatoes and lentils. Cover and cook on
low for 6 hours.
With about 15 minutes remaining stir in coconut milk and cook for a
further 15 minutes. Stir in spinach and coriander, and season to
Serve with freshly steamed jasmine rice, chapatis and plain yogurt. YUM!
** Suitable to freeze prior to adding coconut milk.