Directions
1Wash the lentils in cold water to remove any scum.
2Place in your SC with the water , turmeric and salt and turn onto high.
3Leave cooking for about an hour or more , depending on your cooker .
4Fry off all the spices and the onion and tomato in the butter and add to the lentils.
5Continue cooking on high until everything reduces and looks like soup...this took an additional 30mins in my 1.5L slow cooker (which cooks hot so yours may need longer)
6Add the lemon squeeze and adjust any flavours to your taste.
7Serve with Greek yoghurt.
8Makes enough for 2 people.
Submitted by Robyn Clark
3 Reviews
Tracey T
March 10, 2017
I doubled the recipe and added 1 cup red and one cup brown lentils. I used a tin of crushed tomatoes and fried in a few curry leaves.
If you’re not big on spicy, halve the chilli amount.
Tastes fantastic!
Tasha
May 30, 2016
Nice. I added a tablespoon of honey and salt and pepper to taste at the end
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Sandy L
June 22, 2017
I made 2 batches of this- one with chilli and another without. I added paprika to the hot one so we could differentiate.
Changed water to vegie stock and added crumbled up cauliflower in the last 15mins to add a bit more texture.
Surprisingly very tastey, even hubby enjoyed it.