Lentil Curry

I love my slow cooker. Here is one of my favourite recipes, which went down very well at my birthday party on Saturday. As with most things that are spiced, in reality I throw in whatever and however much I feel like on the day, but the following is a pretty good guide to how much.

Serves 5000 (well, it feels like it). I honestly wonder if this is how Jesus fed the masses sometimes after I've well fed a group of mates and then am eating it for lunches the next week as well.

2 mugs of dried red lentils - about a pint.
1 tin chopped tomatos
A couple of potatos, cubed very small.
A green pepper, cubed
A red pepper, cubed
A large handful of chestnut or closed cup mushrooms, quartered
A small onion chopped finely
Half a bag of spinach
Plenty of garlic, finely chopped
Large bunch fresh corriander, stems trimmed and chopped, leaves reserved.
4 or 5 green cardoman pods
1 star anise
6 cloves
1 tsp ground cumin or cracked cumin seeds
1 tsp ground corriander or cracked corriander seeds
Chille powder or chille seeds to taste
2 tsp Marigold vegetable stock powder
Salt and pepper

Optional: Cubed lamb.

Throw all ingredients apart from the spinach and coriander leaves in a 3.5 L slow cooker or crock pot. Mix, and then fill up with boiling water. Turn to high and leave to do it's thing for about 3-4 hours, until the veg is cooked and the lentils have disintegrated. Throw the spinach onto the top, put the lid back on and let it steam and wilt down, then stir in. Stir in the chopped corriander leaves just before serving, check spice and seasoning and adjust and serve.

Mix a little bit of hot water in when reheating to loosen it up again as the lentils will absorb any moisture that is left over time.


Serving suggestions: With brown rice for a really healthy and filling main course/ on it's own for a lighter meal/ with a buttered plain bagel or english muffin and a poached egg.