Spiced Lentils

Serves 4-6. Slow Cooker

1cup red lentils
4 cups water
1 tblsp coriander seeds
1 tblsp cumin seeds
1/2 tsp whole cloves
1 tsp ground turmeric
2 birds eye chilies
1 tsp sugar
1 1/2 tsps salt
1 can crushed tomatoes
1 large tblsp tomato paste
1 onion
1 carrot
4 cloves garlic


Place lentils and water in the slow cooker.
Grind to a powder the coriander, cumin seeds and cloves.
Add to the cooker with the turmeric, chopped chilies, sugar, salt, tomatoes and tomato paste.
Peel the onion and carrot and dice very finely. Peel and crush the garlic. Add to the cooker and stir to combine.
Place lid on cooker and cook for 8-9 hours on low or 3-4 hours on high.
Serve with naan bread.


Makes 8

Yeast Mixture
1 teaspoon water
½ cup warm water
2 ½ teaspoon dry yeast
2 ¼ cups plain flour 
Pinch of salt
½ Cup yoghurt 
1 tablespoon olive oil

Mix water, warm water & dry yeast together and set aside to become foamy (about 10 minutes).

Mix flour, salt, yoghurt & olive oil together and add the yeast mixture.  Mix well then turn out on to floured bench and knead well. Place in oiled bowl, cover and leave in warm spot to rise (about 1 hour – should double in size).

Divide dough in 8 even pieces, roll out to circle (about 16 cm). Cook in very hot skillet pan with a little oil for each side (about 2 minutes per side). Butter lightly while hot and keep warm until ready to serve.