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9
Recipes continued
Dhal
Serves 6-8
2 tablespoons vegetable oil
2 medium onions, finely chopped 2 cloves
garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds ¼ cup
tomato paste
4 cups red lentils
2 cups vegetable stock
4 ½ cups water
2 x 400g can chopped tomatoes 3 baby
eggplants, roughly chopped salt to taste
1. In a large frying pan, heat oil over
medium heat. Add onion and garlic and
cook, for 2-3 minutes or until onion is
softened.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes. Place in slow cooker.
3. Rinse lentils in water, until water
runs clear. Put in slow cooker with
remaining ingredients, except salt and
stir well to combine all ingredients.
4. Cook on HIGH 1-2 hours or LOW 4-5
hours.
5. Season to taste, serve hot.
Ratatouille
Serves 4
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
2 x 400g can chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1. Place all ingredients except salt and
pepper in slow cooker. Cover and cook
on HIGH 2-3 hours or LOW 5-6 hours.
2. When ready to serve, season to taste.
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