Mixed Lentil Curry (Slow Cooker)

Submitted by ongwienkai1980

"This curry is a mix of five different types of lentils cooked together in a medley of aromatic spices. The recipe makes up for in ease – and not for lack of flavour, either. Furthermore, it comes with some Korean-style twist."

 

• Ready In: 7hrs
• Ingredients: 24
• Yields: 3 Liters
• Serves: 8

ingredients

• 100 g red lentils
• 150 g yellow lentils
• 100 g black lentils
• 100 g white lentils
• 100 g green lentils
• 500 g potatoes
• 270 g tomatoes
• 150 g red onions
• 60 g red chili peppers
• 70 g green chili peppers
• 60 g lemongrass
• 600 g radishes
• 550 g skinless chicken breasts
• 2 liters water
• 40 g fermented chili paste
• 40 g fermented soybean paste
• 1 tablespoon garlic oil
• 1⁄2 tablespoon rock salt
• 1 stick cinnamon
• 1 piece bay leaf
• 1 tablespoon dry oregano
• 1⁄2 tablespoon ground nutmeg
• 1 teaspoon dried thyme
• 1 teaspoon turmeric powder

directions

1. Cook sliced radish, sliced chicken and mashed lemon grass in 2L of hot water for 2 hours.
2. Strain out and add water to make 2L stock.
3. Finely chop chilli pepper. Coarsely chop onion and tomato.
4. Rustic cut potato.
5. Rinse lentils a few times until water appears clear.
6. Add all ingredients into a large slow cooker. Save rock salt for later.
7. Add in stock.
8. Give it a good stir.
9. Cook with high heat for 3 hours.
10. Turn to low heat and simmers for an hour. Salt to taste when done.