I don’t always post my recipes that I picture on Instagram everyday but sometimes I think that as the weather is colder its always nice to have a recipe on hand, for those days where you can’t think of what to make and just want to wrap yourself up and lounge around on the sofa in the evening.
- One carton / can chopped tomatoes
- Dry yellow lentils
- Asparagus / green beans
- Garlic and shallots
- Variety of herbs (curry powder, paprika, dried greens, salt and pepper)
- 500 ml of vegetable stock
- Cooking oil
- Large crock pot with lid
- Fresh herbs (optional for topping)
- Wash and rinse your lentils well.
- Wash and dice your vegetables.
- Peel and chop your garlic and shallots and then place them into your cooking pot utilising good cooking oil.
- Add the shallots and garlic first and allow them to sweat. Then add the rest of the vegetables (except the asparagus).
- Add your herbs and curry powder (make sure you curry powder is pure and does not have any flour fillers).
- Add the uncooked lentils along with the stock and and chopped tomatoes.
- Cover with a lid and let it simmer on medium low for 35 minutes (now is the part when you do the cleaning up or whatever you want whilst waiting).
- With around 10 minutes to go add in your chopped asparagus / green beans.
- Remove from the pot and you can serve with your choice of rice / quinoa / millet / buckwheat or eat it on its own as a soup (add more stock in this case / blend).
- Garnish with fresh coriander / parsley.
This dish is really delicious and leftovers work even better as the flavours have more time to combine together.
TIP: make sure no extra salt is added when your cooking the lentils. If needed add after the 45 minute mark.
That’s all friends