The Educated Eater Canada

By: Marcy J. Leblanc, RHN – Moncton, NB

A complete meal that can cook while you work!

Yields: 10 servings

Ingredients:

• 2 onions, chopped
• 2 cloves garlic, minced
• 4 tsp mild curry paste
• 1 TBSP minced gingerroot
• 1 can tomatoes (28oz)
• 6 cups vegetable broth
• ¾ cup red lentils
• 1 can (19oz) each: chickpeas , kidney beans, and black beans – drained and rinsed

Garnishings:

• 1 TBSP chopped fresh coriander or parsley
• 1 tsp Lemon juice
• ½ tsp salt
• ¼ tsp pepper

Directions:

1. In 4.5 -6L slow cooker, combine onions, garlic, curry paste, ginger, tomatoes, broth, 2 cups of water and lentils.
2. Cover and slow cook on low about 8 hours.
3. Stir in chickpeas and kidney and black beans.
4. Cover and cook on high until hot, about 30 minutes
5. Stir in coriander, lemon juice, salt and pepper.