Preparation Time
15 Minutes Preparation + 3-4 Hours Cooking
Serves
4
Nutrition
N/A
Puree
Serve up some of the lentils without the tarka flavouring
Finger Food
Let your baby dip chunks of naan bread into the lentil mixture
Ingredients
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250g red lentils
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1 onion, finely chopped
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½ tsp turmeric
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½ tsp cumin seeds, roughly crushed
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2cm fresh root ginger, peeled and finely chopped
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200g canned chopped tomatoes
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600ml boiling vegetable stock
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salt and pepper
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150g natural yoghurt
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coriander leaves, torn, to garnish
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warm naan bread, to serve
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(Tarka)
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1 tbsp sunflower oil
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2 tsp black mustard seeds
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½ tsp cumin seeds, roughly crushed
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pinch of turmeric
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2 garlic cloves, finely chopped
The lentils in this dish provide a protein hit that will fill you up. Any leftovers can be frozen for later
1. Preheat the slow cooker if necessary; see manufacturer’s instructions. Rinse the lentils well with cold water, drain and put into the slow cooker pot with the onion, spices, ginger, tomatoes and boiling stock.
2. Stir in a little salt and pepper, cover with the lid and cook on high for 3–4 hours or until the lentils are soft and tender.
3. When almost ready to serve, make the tarka. Heat the oil in a small frying pan, add the remaining tarka ingredients and fry, stirring, for two minutes.
4. Roughly mash the lentil mixture, then spoon into bowls, add spoonfuls of yoghurt and drizzle with the tarka.
5. Sprinkle with coriander leaves and serve with warm naan bread.
This recipe is from Hamlyn All Colour: 200 Slow Cooker Recipes by Sara Lewis, published by Hamlyn, £4.99.