A Guide to Feeding our Future

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

A complete meal that can cook while you work!

Yields: 10 servings


  • 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


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


  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.

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