Tuesday, April 7, 2009

CORE Slow Cooker Spicy Lentils (V)

Suitable for Vegans

A Pakistani / Indian dish with kidney beans, lentils, tomatoes and fragrant spices.

Traditionally cooked overnight on top of a tandoor oven converts well to western slow cookers. If you don't have a slow cooker, simmer covered in a nonstick saucepan for 30-60 mins and add a little more water (to a salsa-like consistency)

Serve as mains with rice, as a side dish or a tasty warm dip

Makes: 6 cups

Serves: 6 as mains, 12 as side

Difficulty: Easy


  • 1 cup dry whole red lentils, rinsed (180g)
  • 1 cup dry kidney beans (180g)
  • 1 onion, diced
  • 2 x 400g cans diced tomatoes
  • 1 TB crushed garlic
  • 2 tsp crushed ginger
  • 1 tsp chilli paste (more or less according to taste)
  • 1 bunch coriander, roughly chopped including stems


Add lentils, kidney beans, onion, tomatoes to slowcooker with 1 1/2 cans worth of water.
Cook on low with lid on for 10-12 hours without stirring.
Add herbs and spices and allow another 30 minutes for flavours to release

Not on Core? The total Points for this recipe is 15 pts

1 comment:

Anonymous said...

Looks like a great recipe and I am going to try it. I just wanted to point out that you should always cook kidney beans before putting them in a slow cooker. They have a toxin in them that is only destroyed via cooking. Slow cookers do not get hot enough to destroy the toxin. There is usually a warning on any slow cooker that you buy