You’ll need a slow cooker for this easy and super cheap recipe. You can go as spicy as you fancy by changing your curry paste. We like to put some garnish options in the middle of the table, so everyone can make their meal look a bit special – with no extra effort required from the cook!
1 onion, roughly chopped
cumin seeds, 1 heaped teaspoon
curry paste, 2 heaped teaspoons of your favourite
1 litre vegetable stock
250g split red lentils
4 garlic & coriander naan breads
Scarlett & Mustard Chilli Jam
grated cheddar, a few handfuls
natural yoghurt, fresh coriander leaves & chilli flakes to garnish
1 – Pop your slow cooker on low to preheat.
2 – Fry your chopped onion in a pan until soft, add the cumin seeds for the final 2 minutes.
3 – Add the onion mixture to the slow cooker pot and stir in the curry paste.
4 – Pour in the vegetable stock and stir so that the curry paste isn’t lumpy. Now add your lentils and stir again.
5 – Put the lid on the slow cooker and leave on low for 3 hours. You may want to stir it occasionally and top up with water if it looks to need it.
6 – When the lentils are ready. Preheat your grill to a medium heat.
7 – Splash both sides of your naan breads with a little water (you don’t want them to toast). Then grill the under side of the naans to warm them through.
8 – Turn the naans over, spread lightly with Scarlett & Mustard Chilli Jam and sprinkle with cheese. Return under the grill until the cheese is melting and turning brown.
9 – Serve the lazy lentils with your chilli cheese naans on the side.
10 – Pop your garnish options in the middle of the table and let everyone dig in.