This vegetarian lentil stew "daal" is made with Indian spices in a crock pot.
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Lunch, Main Course, Soup
Cuisine: Indian, Vegan, Vegetarian
Servings: 10
Ingredients
2cupsorganic green lentilsrinsed thoroughly
4cupsvegetable brothequivalent to a 900 ml. carton of broth
1mediumpurple oniondiced
2carrotsdiced into large pieces
1stalkcelerycoarsely diced
6minired potatoesdiced into large pieces
128 ozcan of diced tomatoesdrained
3clovesgarlicminced
1/4tspsalt
1/4tspblack pepper
1/4tspturmeric
1/4tspground coriander
1/4tspcrushed red pepper
1/4 tspcayenne pepper
Instructions
Rinse the lentils thoroughly and put in crock pot.
I substituted a medium purple onion for the small yellow onion so just use what you have on hand.
Not having a russet or red potato in the house I used 6 or 7 red mini potatoes instead.
Dice carrots and celery. I had a few tomatoes that were getting soft so I added them as well.
I substituted more vegetable broth for the bouillon cube and 2 cups of water. This way the entire 900ml. box of vegetable broth was used in my recipe so there wouldn't be anything left over.
Add all remaining ingredients in the crock pot and stir. Cover with lid and let it cook for 6 hours or more.