This is a great recipe for the cooler weather. It’s flavoursome being a combination of spice and lemon flavours. It can be served over steamed vegetables, quinoa, rice or Slendier products. Lentils and peas are fantastic sources of fibre, low glycemic index carbohydrates and protein. This recipe is cooked in a slow cooker but it can be done in a stew pot on the stove instead. If on a pureed diet, you can cook this up and blend it with a bit of additional stock until it is smooth. This recipe is also suitable for those on a vegan, vegetarian, gluten-free, dairy-free and lactose-free diet.
(Serves 4-6)
Ingredients
- 1 cup dry red lentils
- 1 cup dry yellow split peas
- ½ medium eggplant / aubergine, cut into1.5cm cubes
- 2 small to medium onions, finely diced
- 5 cloves garlic, thinly sliced
- Oil e.g. olive: 1 teaspoon to cook the eggplant and 1 tablespoon to cook other ingredients
- ½ teaspoon toasted cumin seeds
- ½ teaspoon toasted coriander / cilantro seeds
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon rind
- 70ml fresh lemon juice (about ½ large lemon)
- 2½ tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon salt
- ½ cup lite coconut milk
- 3 cups vegetable stock
Method
- Heat a medium to large fry pan (use a stew pot if you don’t have a slow cooker) on medium heat and add 1 teaspoon oil. Add the eggplant and toast until just starting to golden, stirring occasionally. Then remove from pan.
- In the same pan /pot, add the 1 tablespoon oil and then the onions and salt then sauté until they become translucent. Add the garlic, lemon rind, cumin seeds, coriander seeds, curry powder, ginger. Combine well and cook for 2-3 minutes.
- Then add the lentils and peas and cook for a further 2 minutes before adding tomato paste, previously cooked eggplant and lemon juice. Combine well and transfer into your slow cooker (if using). If your slow cooker allows you to pre-cook in it before slow cooking this all can be done in the slow cooker. Add the coconut milk and vegetable stock to your slow cooker or stew pot and combine well. Set your slow cooker to cook for 4-6 hours. If you want the lentils quite soft then do 6 hours, if you would like a little resistance and chew then cook for 4 hours. If you don’t have a slow cooker and are cooking on the stove, put the heat down to low and stir occasionally. Cook the lentils until cooked through and most of the liquid has evaporated.
- Once finished serve on a bed of steamed vegetables or on Basmati / Doongara/ brown rice, quinoa or Slendier rice. Add some chopped coriander / cilantro or parsley on top.
