Slow Cooked Lentil Chilli

This is one of my favourite recipes that can cook slowly either in a slow cooker or on the stovetop.

A lot of the time, slow cooking is linked to cooking a cut of meat however slow cooking does not necessarily have to be meat based.

Slow cooking is a great way to cook: you pop everything in a pot, turn it on and come back later (if using the stovetop, please monitor!). I like cooking slowly, as the bonds in the raw ingredients are broken down making digestion easier and letting the flavours mingle intensifies the flavour of the dish.

I have included both the slow cooker recipe as well as stove top so you can chose your ideal cooking method.

Slow Cooked Lentil Chilli

Serves 6

Ingredients:

1 brown onion diced

3 garlic cloves crushed

1 carrot chopped

1 red capsicum chopped

1 cup dried red lentils

2 cups of vegetable broth

1 tsp cumin

1 tsp smoked paprika

1 tsp dried chilli/1 dried chilli

2 cans diced tomatoes

Salt and pepper to taste

1 can red kidney beans

1 handful of baby spinach leaves

Avocado and coriander to serve

Method (stovetop):

1. Place all ingredients apart from red kidney beans, avocado and coriander in a big pot, and place on stovetop at lowest heat. Stir will to mix then cover.

2. Allow to simmer for 3 hours, stirring regularly.

3. Add red kidney beans and spinach leaves and stir in for 10 minutes.

4. Serve with slices of avocado and coriander.

Method (slow cooker):

1. Place all ingredients apart from red kidney beans, avocado and coriander in a slow cooker. Stir well to combine.

2. Cover and cook on low for 6-7 hours, depending on the strength of your slow cooker. Once it is cooked through, add the kidney beans and spinach leaves and stir to combine.

3. Serve with avocado slices and coriander.

Let me know if you try this dish and feel free to tag me on social media if you do try (@naturological)!