~A hearty slow cooked dish full of flavour that is easy to prepare and delicious to eat~

Prep time: 15 minutes
Cook time: 5 hours
Serves: 4

Ingredients

2 tbsp oil
1 cup dried brown lentils washed and drained
1 small onion diced
3 cups pumpkin peeled and chopped into 2x2cm cubes
4 small baby eggplants roughly peeled and diced small
3 cloves garlic peeled and finely diced
1 sachet tomato paste
2 tsp ground cumin
2 tsp ground corriander
1 tsp ground fennel
2 tbsp ‘beef’ stock powder (I use Massel)
2 1/4 cups water
2 cups chopped Tuscan kale
1 tbsp fresh chopped corriander (or more if you like)
Salt to taste

Method

In a frying pan heat the oil and add the diced onion and cook for 2 minutes. Add the pumpkin and eggplant and cook for 2 minutes and then add the garlic and cook for 1 minute. Add the ground cumin, corriander and fennel and give it a good mix and cook for 1 minute. Mix through the tomato paste and 1/4 cup of water and cook for 2 minutes.

In your slow cooker add the lentils and then transfer your pan ingredients on top. Add the ‘beef’ stock powder and the rest of the water and give it a good mix. Turn the slow cooker on and set it to low. Let it cook for 4 hours before adding the kale and any salt if needed. You may need to add just a little extra water if you feel it is too thick. Cook on high for a further 1 hour and just 5 minutes before the end of cooking add in the fresh corriander.

I served this delicious bowl of lentils with spiced fruit and nut rice which you can find the recipe for it here:

https://ritaskitchenremedies.com/2019/08/05/spiced-fruit-and-nut-rice/