A heart warming vegan dish which is very easy to make
This recipe is very easy, perfect for a busy day. The lentils provide a lot of protein making it a great vegan alternative, as well as throwing in a few veggies.
I did serve mine up with garlic yogurt flatbreads (bonus recipe below - can also make plain flatbreads) and a cheat yogurt raita by mixing mint sauce and yogurt together! This made is a veggie dish but could also be enjoyed with rice.
Ingredients
Serves 4
2 1/2cups
1 white onion, diced
1 red onion, diced
2 tbsp tomato paste
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp paprika
1/2 tbsp ginger paste
3 cloves garlic, crushed
6 cups veg stock
160g Spinach
Directions
Chuck all the ingredients, other the the spinach, into the slow cooker. Mix well.
Cook on low for 8 hours or high for 4 hours
Add the spinach 30min - 1 hour before serving
Bonus recipe: Garlic yogurt flatbreads
Makes 4 flatbreads
Ingredients: 100g Greek yogurt (I use no fat), 100g flour, 25g butter, 4 crushed garlic cloves (butter and garlic for if you want to make garlic flatbreads, but could leave this out for plain flatbreads)
Directions:
Mix the yogurt and flour until combine and divide the dough into four. Flour a surface and roll out each piece of dough as thin as you can, don't worry too much about the shape
To make the garlic butter, melt the butter for 30 seconds in the microwave with the garlic
Heat a pan on medium heat, do not use any oil. Add the flatbread dough and cook for 2 mins. Flip over the flat bread and brush over the garlic butter, leave to cook for another 2 mins. Repeat for the other flatbreads.
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