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.
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
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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