I finally got me paws on more red lentils! I’m I’m using up the last of me fresh spuds, although it’s totally fine to make this with spuds in any medium be they canned, flaked, frozen, whatever.
Shit you’ll need:
- Some spuds. I used five medium sized ones, unpeeled.
- An onion, chopped. Cheat and use frozen chopped ones like I do.
- A cup of red lentils.
- 750ML vegetable stock.
- 1tsp salt.
- 1tsp cracked black pepper.
- 1tsp garlic.
- 1tsp thyme.
- 1tsp rosemary.
- 2tblspns of olive oil.
- A can of coconut milk, 400ML.
If you pre soak your lentils the night before, it will save time, but it’s not essential as you can just add time to the slow cooker.
Chop your spuds into small pieces, unpeeled. Add them to the slow cooker, and pour over the vegetable stock. Add everything but the coconut milk to the pot, stirring until things have melted. Cook on auto for two hours until the lentils have softened, and your spuds have gone soft.
You can either add the coconut milk for a creamier texture at this point and leave it unblended, OR you can shove it all in your food processor and blend until it’s smooth.
Scoff the bloody lot with some bread, and collapse into a food coma at your earliest convenience.