Sunbeam HP3520 manual Dhal, Ratatouille

Recipes continued

Dhal

Serves 4-6

1 ½ tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, crushed

3 teaspoons ground cumin

1 teaspoon cumin seeds

2 teaspoons black mustard seeds

¼cup tomato paste

3cups red lentils

1½ cups vegetable stock

3cups water

1x 400g can chopped tomatoes

2baby eggplants, roughly chopped salt to taste

1.In a large frying pan, heat oil over medium heat. Add onion and garlic and cook, for 2-3 minutes or until onion is softened.

2.Add dried spices and cook a further 1 minute, or until spices are fragrant.

Stir through tomato paste and cook for 2 minutes. Place in slow cooker.

3.Rinse lentils in water, until water runs clear. Put in slow cooker with remaining ingredients, except salt and stir well to combine all ingredients.

4.Cook on HIGH 1-2 hours or LOW 4-5 hours.

5.Season to taste, serve hot.

Ratatouille

Serves 4

1 large onion, chopped

2 cloves garlic, crushed

2 tablespoons tomato paste

1 large eggplant, cut into 3 cm dice

2 zucchinis, sliced into 1 cm rings

1 medium red capsicum, deseeded and chopped into 3 cm pieces

1 medium green capsicum, deseeded and chopped into 3 cm pieces

2 x 400g can chopped tomatoes

2 tablespoons chopped fresh thyme Salt and freshly ground black pepper

1.Place all ingredients except salt and pepper in slow cooker. Cover and cook on HIGH 2-3 hours or LOW 5-6 hours.

2.When ready to serve, season to taste.

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