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Dhal
Serves 4-6
1 ½ tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 teaspoons ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
3 cups red lentils
1 ½ cups vegetable stock
3 cups water
1 x 400g can chopped tomatoes
2 baby eggplants, roughly chopped
salt to taste
1. In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook, for
2-3 minutes or until onion is softened.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant.
Stir through tomato paste and cook for 2
minutes. Place in slow cooker.
3. Rinse lentils in water, until water runs
clear. Put in slow cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4. Cook on HIGH 1-2 hours or LOW 4-5 hours.
5. Season to taste, serve hot.
Ratatouille
Serves 4
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
2 x 400g can chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1. Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
HIGH 2-3 hours or LOW 5-6 hours.
2. When ready to serve, season to taste.
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