Name: Mixed Lentils Curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Ingredients: 2 Bay Leaves; 1/2 Cup (1 Stick) Butter, softened; 1/8 tsp Ground Cardamom; 2 Cups Chopped Carrots; 1 Cup Chopped Celery; 2 Cinnamon Sticks; 15oz Can Garbanzo Beans; 1/2 tsp Ground Cloves; 4 Cups Dried Mixed Lentils, rinsed; 2 Cups Dried Mung Beans, rinsed; 2 Baking Potatoes, cubed; 1 tsp Turmeric; 10 Cups Water; Chili Powder to taste; 1 Tbsp Garam Masala; 1/2 Tbsp Garlic Paste; 1/2 Tbsp Ginger Paste; 2 Tbsp Olive Oil; 1 Large Onion, thinly sliced; 4 Large Tomatoes, diced

Mixed Lentils Curry

Servings

Prep Time

20 minutes

Cook Time

8 hours

Slow Cookers

Ingredients

2 Bay Leaves
1/2 Cup (1 Stick) Butter, softened
1/8 tsp Ground Cardamom
2 Cups Chopped Carrots
1 Cup Chopped Celery
2 Cinnamon Sticks
15oz Can Garbanzo Beans
1/2 tsp Ground Cloves
4 Cups Dried Mixed Lentils, rinsed
2 Cups Dried Mung Beans, rinsed
2 Baking Potatoes, cubed
1 tsp Turmeric
10 Cups Water

blank

Chili Powder to taste
1 Tbsp Garam Masala
1/2 Tbsp Garlic Paste
1/2 Tbsp Ginger Paste
2 Tbsp Olive Oil
1 Large Onion, thinly sliced
4 Large Tomatoes, diced

Directions

Place all of the mixed lentils ingredients into the slow cooker and stir to combine.
Place the lid on the slow cooker and cook for 6-8 hours on low. If the consistency is too thick, add additional water.
Meanwhile, make the curry sauce. In a large saucepan, heat the oil over medium-high heat. Add the onions and sauté until tender-crisp, about 5-6 minutes.
Stir in tomatoes, ginger and garlic paste and continue to cook until tomatoes are tender, about 7-8 minutes.
Add the garam masala and chili powder, if desired, and cook for an additional 1-2 minutes.
Add the curry sauce to the slow cooker and cook an additional hour on low.
Serve with Nan or rice.