Mixed Lentil Curry (Slow Cooker)

READY IN: 7hrsYIELD: 3 Liters

INGREDIENTS

  • 100gred lentils
  • 150gyellow lentils
  • 100gblack lentils
  • 100gwhite lentils
  • 100ggreen lentils
  • 500gpotatoes
  • 270gtomatoes
  • 150gred onions
  • 60gred chili peppers
  • 70ggreen chili peppers
  • 60glemongrass
  • 600gradishes
  • 550gskinless chicken breasts
  • 2literswater
  • 40g fermented chili paste
  • 40g fermented soybean paste
  • 1tablespoongarlic oil
  • 12 tablespoonrock salt
  • 1stickcinnamon
  • 1piecebay leaf
  • 1tablespoondry oregano
  • 12 tablespoonground nutmeg
  • 1teaspoondried thyme
  • 1teaspoonturmeric powder
  • NUTRITION INFO

    Serving Size: 1 (602) g

    Servings Per Recipe:8

    Calories: 411.6

    Calories from Fat 28 g 7 %

    Total Fat 3.1 g 4 %

    Saturated Fat 0.7 g 3 %

    Cholesterol 44 mg 14 %

    Sodium 129 mg 5 %

    Total Carbohydrate61.7 g 20 %

    Dietary Fiber 22.3 g 89 %

    Sugars 5.7 g 22 %

    Protein 35 g 70 %

    DIRECTIONS

  • Cook sliced radish, sliced chicken and mashed lemon grass in 2L of hot water for 2 hours.
  • Strain out and add water to make 2L stock.
  • Finely chop chilli pepper. Coarsely chop onion and tomato.
  • Rustic cut potato.
  • Rinse lentils a few times until water appears clear.
  • Add all ingredients into a large slow cooker. Save rock salt for later.
  • Add in stock.
  • Give it a good stir.
  • Cook with high heat for 3 hours.
  • Turn to low heat and simmers for an hour. Salt to taste when done.
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