• [Indian]
• [Main Dishes]
• [Slow Cooker]

Indian-Style Lentils

• Preparation Time5 mins
• Cooking Time 2 hrs 10m
• Source The Australian Women's Weekly Slow Cooker Comfort Food

• 1 Tablespoon olive oil
• 1 brown onion  (chopped finely)
• 3 garlic clove  (crushed)
• 1/2 Teaspoon dried chilli flakes
• 1 Teaspoon ground tumeric
• 1 Tablespoon black mustard seed
• 1 cinnamon stick
• 2 Teaspoon ground cumin
• 1 Tablespoon Ground coriander
• 1 1/2 Cup green lentils
• 2 1/2 Cup vegetable stock
• 1 Cup coconut cream
• 150 Gram baby spinach leaves
• 1/2 Cup natural yoghurt
• 2 Tablespoon micro herbs

1. Heat oil in pan, cook onion and garlic, stirring for 5 minutes or until softened
2. Add chilli, tumeric, mustard seeds, cannamon, cumin and coriander. Stir to combine and cook for 1 minutes or until fragrant.
3. Transfer to slow cooke. Add lentils, stock and coconut cream, stir to combine. Cook, covered, on low for 2 hours.
4. Discard cinnamon. Stir in spinach, season to taste. Serve topped with yoghurt and micro herbs. Grilled bread such as Roti goes well.