Mixed Lentils Curry Recommended Product: BLACK+DECKER WiFi Slow Cooker. Prep Time: 20 min Cook Time: 8 hr Ready In: 8 hr 20 min Serves: 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 Curry Sauce: 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.