Recipe by DailyInspiration
Aromatic spices turn everyday beans and lentils into an exotic dish with the flavors of India. If a smoother texture is desired, puree up to two cups of the finished product in a blender or food processor and stir back into the pot. Serve over freshly cooked basmati rice. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.
Top Review by Annacia
I made this yesterday and I think I'm addicted. I now want to eat it every day! I did add some extra liquid about half way through as it seemed to be absorbing a lot, not a big problem. The outcome is a delicious dish with beautiful textures and mouth feel and lots of flavor. It only needed a small green side salad and a fresh apple for dessert to make what I consider a perfect meal. Kudo's for a true keeper that I have printed and stashed to keep on hand.
- 2 tablespoons olive oil
- 1 large yellow onion, cut into pieces
- 2 garlic cloves, peeled
- 1 teaspoon fresh ginger, peeled and minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground allspice
- 1 1⁄2 cups dried brown lentils, picked over and rinsed
- 1 (15 1/2 ounce) can kidney beans, drained and rinsed
- 3 cups water (more as needed)
- salt & freshly ground black pepper
Directions See How It's Made
- Pour the oil into a 4-quart slow-cooker and set it on HIGH.
- In a food processor, puree the onion, garlic, and ginger and add it to the cooker. Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and allspice, and cook, stirring for 30 seconds.
- Turn the setting to LOW. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Add additional water, if needed. Before serving, season with salt and pepper and adjust the other seasonings, if necessary.