This is one of my standards – you can use it for lasagne, moussaka, shepherds pie … anything you do with mince, really.
There are just two of us in the household, but I always cook for at least six so I can freeze some. Also, this recipe is a bitsa, using up what I have in the fridge.
Into the slow cooker: one chopped onion, three diced carrots, one diced courgette, half a red pepper, 4 cloves garlic, small slug of olive oil, and any spice you fancy. I usually use Ras el Hanout, but anything middle eastern is good. Left on low for about an hour. Add 1 pint of red lentils and 2 pints of water, switch to high, leave for about four hours. If you didn’t fancy the spices, substitute a splash of red wine for some of the water, and bung in some herbs.
I made a lentil bake with this yesterday, which I shall write up in a bit.
Mirrored from Reactive Cooking.