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Quinoa and Red Lentil Dahl
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Source: veganchickie.com
| 1/2 tbs | olive oil |
| 1 clove | garlic, minced |
| 3 small | red chillies, chopped finely |
| 1 | jalapeno pepper, chopped finely (optional) |
| 1 medium | leek, chopped |
| 1 medium | zucchini, chopped |
| 2 | celery ribs, chopped |
| 10 | button mushrooms, quartered |
| 1/2 small | cauliflower, broken into small florets |
| 3/4 cup | red lentils, rinsed |
| 1/2 cup | quinoa, rinsed |
| 1 | cinnamon stick |
| 2 | bay leaves |
| 1/2 tsp | dried thyme |
| 1/2 tsp | tumeric |
| 1/2 tsp | cumin powder |
| 1/2 tsp | ground coriander |
| 1/2 tsp | mixed spice |
| 1 tsp | hot curry powder |
| 2 tsp | cayenne pepper |
| 7 cups | vegetable stock |
| Salt and pepper to taste |
Fresh coriander to garnish
1. Turn the slow cooker onto HIGH and add oil, garlic and leek. Cover and leave for 10 minutes.
2. Add the zucchini, celery, mushrooms, cauliflower, lentils, quinoa, bay leaves, cinnamon stick, thyme, tumeric, cumin, ground coriander, mixed spice, curry powder, cayenne pepper and water. Mix and cover.
3. Heat on high for 4 hours, or on low for 7 – 8 hours
(If you are cooking this in a pan, cover and keep on low heat, stirring occasionally, until lentils are tender and vegetables are cooked)
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