The original recipe had salt in, which I missed out, but I did add some (low salt) stock instead. After the first 20mins of cooking, I popped it into the slow cooker to continue cooking while we went out.
DD1 (1.4), DD2 (3.10) & I all loved it. We had it with rice, to increase the protein, and some small crusty rolls to mop the plates clean!
- 2 tbsp good olive oil
- 1 large onion, chopped medium (2 cups chopped)
- 2 tsp ground cumin
- 3-4 carrots, peeled and cubed
- 3-4 cloves garlic, minced
- 3 bay leaves
- 2 tbsp tomato paste
- 200g (1 cup) Puy or French lentils
- 750ml (3-4) cups water
- 1 tbsp low salt stock
- rice & or crusty bread
- Start by putting up the olive oil to heat in a medium pot on medium high. When hot, add the chopped onion and cook, stirring for 5-8 minutes or so until the onions are translucent.
- Add the carrots, cumin and garlic, and cook a further 5 minutes, stirring often, being careful not to let the garlic burn.
- Once all the veggies are glistening and the cumin is smelling fragrant and delicious, add the tomato paste, and stir well.
- next, add the lentils, stock and bay leaves and stir well again.
- Bring to a boil on high.
- Once boiling, turn heat to medium low (not low) and cook with the lid on for 20 minutes, stirring once or twice from the bottom up.
- After the first 20 minutes, remove the lid and rest on the side of the pot so a little air can escape & cook for another 20 minutes (total of 40 minutes) stirring here and there.