Indian Spiced Lentils – Crockpot

So, with our oven out of commision and finding a new one seeimg to be nearly impossible…

I’m working my way through my crockpot cookbooks – yeah me!

So i tried one tonight from Stephanie O’Dea’s second book – Indian Spiced Lentils with Chicken.

I skipped the chicken since we were marinating some venison…

 

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Indian Spiced Lentils with Chicken

2 cups lentils (mine were brown)
3 cups chicken broth
3 cups water
1 small red onion, diced
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)–no need to drain
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
1 tablespoon red pepper flakes, 1 tablespoon chicken broth powder, 1 jalapeno

Preparation

Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Cover and cook on low for about 7 hours, or on high for about 4.

Serve with chopped tomato and avocado

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Verdict:

Meh…  This recipe isn’t any better than my regular dal

But now i’m thinking my regular dal could be adapted to the crockpot…  next time!

I did freeze some of these babies along with some left over chicken, so we’ll see how that works…