This is a delicious recipe from the cookbook "175 Essential Slow Cooker Classics" by Judith Finlayson. It makes a hearty, warming and well balanced meal with combined with a little rice and some wilted greens. A favorite.
1. Heat oil in a skillet for 30 seconds. Add onions and saute until softened, then add garlic, ginger, corriander, toasted cumin, and pepper. Stir to combine, 1 minute.
2. Add lentils, tomatoes and juice, and vegetable stock and bring to a boil. Be sure to scrape any browned bits from the pan. Transfer to your slow cooker stoneware.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the lentils are tender. Stir in coconut milk, salt to taste, and add hot peppers if desired. Cook for an additional 20-30 minutes on high heat until heated through and bubbly.
4. To serve, ladle lentils into a bowl on top of white rice (if desired). Top with a split poached egg and enjoy! This is also excellent with Naan if it is available.
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Serving Size: 1 Serving (551g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 270 | ||
Calories from Fat: 105 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 830.7mg | 29 % | |
Potassium 841.6mg | 22 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 22.5g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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