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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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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. Ingredients:
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 |
salt & freshly ground black pepper |
Directions:
1. Pour the oil into a 4-quart slow-cooker and set it on HIGH.
2. 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.
3. Turn the setting to LOW. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Before serving, season with salt and pepper and adjust the other seasonings, if necessary.
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