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:

  1. 2 Bay Leaves
  2. 1/2 Cup (1 Stick) Butter, softened
  3. 1/8 tsp Ground Cardamom
  4. 2 Cups Chopped Carrots
  5. 1 Cup Chopped Celery
  6. 2 Cinnamon Sticks
  7. 15oz Can Garbanzo Beans
  8. 1/2 tsp Ground Cloves
  9. 4 Cups Dried Mixed Lentils, rinsed
  10. 2 Cups Dried Mung Beans, rinsed
  11. 2 Baking Potatoes, cubed
  12. 1 tsp Turmeric
  13. 10 Cups Water

Curry Sauce:

  1. Chili Powder to taste
  2. 1 Tbsp Garam Masala
  3. 1/2 Tbsp Garlic Paste
  4. 1/2 Tbsp Ginger Paste
  5. 2 Tbsp Olive Oil
  6. 1 Large Onion, thinly sliced
  7. 4 Large Tomatoes, diced

Directions:

  1. Place all of the mixed lentils ingredients into the slow cooker and stir to combine.
  2. Place the lid on the slow cooker and cook for 6-8 hours on low. If the consistency is too thick, add additional water.
  3. 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.
  4. Stir in tomatoes, ginger and garlic paste and continue to cook until tomatoes are tender, about 7-8 minutes.
  5. Add the garam masala and chili powder, if desired, and cook for an additional 1-2 minutes.
  6. Add the curry sauce to the slow cooker and cook an additional hour on low.
  7. Serve with Nan or rice.