Since I started making my chili con carne in bulk in the slow cooker I've been giving some thought to what other recipes freeze and reheat nicely that I could adapt my stove top recipe, and decided that this one fitted the bill nicely. There is a bit of stove-top action to get it started but it really cooks itself after about 5 minutes preparation, can't complain really. I love that almost all of the ingredients come from the pantry!
This is one of those recipes you can easily set before you go to work and not worry it will dry out whilst you are gone. Set it on low for 10 hours or on high for 6 - whatever suits you - serve it up with some rice and stir though some fresh chopped coriander when you get home and you're sorted - for dinner for 8 or some leftovers for lunches or an extra family stash meal. It's pretty healthy too.
Ingredients:
1 cup dried red lentils
1 cup dried yellow lentils
1 cup dried split green peas
2 litres chicken stock
4 tb yellow mustard seeds
2 tb ground cumin
2 tb ground coriander
2 tsp ground tumeric
2 tb fresh ginger, grated (about 6cm of ginger)
3 cloves garlic, minced or finely diced
2 medium onions, finely diced
3 x 400g tin diced tomatoes
1 x 400g tin of light coconut cream
2 sprigs of coriander, finely diced to serve
Method:
In your slowcooker place your lentils and split peas with the stock, set on medium.
Meanwhile, heat up a small saucepan and chop your onions. Add your mustard, ground coriander, cumin, tumeric with a tb of oil, stir well to develop the flavours of the spices. Then add your onion, garlic and ginger and a little of your stock from the stock pot to soften - I used about a cup.
Simmer for about 5 minutes until your onions soften.
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9 lovely comments:
Oh yum Liss. I was out with my son and whilst he sat to eat his cheese and bacon roll, I flicked onto Twitter to see your link to this. Dinner was decided! We went to the supermarket to grab what we needed and it's been cooking away in my slow cooker since we got home.
Can't wait! Mmmmm!
I made this the other day - omg YUM!!!
I used brown lentils because I couldn't find yellow but I don't think it impacted on the result.I used veggie stock as well. It made heaps (3 serves are in the freezer) and when they are gone I'm making it again. Making the herb mix is extremely satisfying.
Hi Liss, I have just got this all ready and popped it into the oven in slow cooker mode. Hubby is veggie and it's great to be able to freeze stuff for him... Kids and I eat meat but I love veggie food too, esp pulses... Will let you know how it goes.
Reporting back... hubby LOVES it... we both ate hearty bowls and there's plenty to freeze. Fab. The slow cokker setting on my oven is 80 degrees C but after 7 hours, it wasn't nearly cooked so I put the heat up quite high for a couple of hours. I can see I need to practise, would be good not to have to buy a slow cooker if the oven can do instead. Any advice??
My hubby is v skinny (the hound) so I stirred some sour cream into his, that was totally delicious. He's a terribly fussy eater so I'm delighted to have this recipe for winter. Now to print it.
@Seana Smith I reckon try it in the oven on 150 for about 4 hours (keep an eye on it though) and make sure you have it lidded!
So glad your hubby loves it!
cloves garlic, minced or finely diced mmmm so delicious, I really like this recipe , I would like to cook it
Hi Liss, I have the slow cooker now so going to make this again for Paul; heaps to freze, makes life easy. We loved this!
How big is your slow cooker? Im trying this today but couldn't fit it all in so ended up scooping out some of the pulses & some stock. Hoping it still turns out ok!
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