Indian-Style Lentils

Yummy warming, vegetarian meal
  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.

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