Lazy mans dahl is a fantastic lazy way to have a high quality meal.

With both myself and now Mammybot out working full time in order to secure a mortgage making dinner when we arrive home isn't really an option. We'll we could eat quick ready meals etc but we really have no interest in shoveling highly process crap into the mouths of our childbots. So, how do we overcome this? Well, typically we will spend a couple of hours on a Sunday batch cooking. This can take a decent chunk out of what is important family time. This is a sacrifice that we are willing to make because as my recent posts show, we are real believers in keeping healthy high quality whole food plant based meals at the core of our family's diets. Come Friday we can scoff down some Quorn burgers or Vegan dogs and not feel bad in the slightest.

In the picture below you will see, 2 batches of Seitan Mheatball bolognese made with lentils too, 2 portions of sun-dried tomato and cashew creamy sauce, 1 pulled jackfruit and blackbean chilli, 2 weeks supply of quinoa, bean and corn salad (dressing is not in the picture) and on the pan are Corn and Jalapeno fritters to go with the jack chilli.

Another tool that is regularly deployed in our quest for the healthiest life we can lead is our slow cooker or crockpot as some will know it. This piece of kitchen kit is possibly one of the best € / use hour appliances we have ever bought! Now with winter coming in it is just fantastic to come home to an aroma filled home with a super healthy, ready made, piping hot meal waiting.

In case you don't get it we LOVE it!

So enough of that and on to my lazy mans dahl.

As I say this is a lazy mans dahl so get your slow cooker out, a sieve, sharp knife and lets get this laziness started!

Ingredients:

• 500g (1 bag) yellow split peas.
• 1 medium onion peeled and diced,(lazy option is to use ground.)
• 1 carton of passatta.
• BIG thumb of fresh root ginger, finely grated.
• 2 tsp cumin seeds, 1 tsp crushed finely in a mortar. (lazy option is to use ground.)
• 2 tsp mustard seeds, crushed finely in a mortar. (lazy option is to use ground.)
• 1 tsp fennel seeds, crushed finely in a mortar. (lazy option is to use ground.)
• 2 tsp ground turmeric.
• 4 garlic cloves, 3 crushed, one thinly sliced,(lazy option is to use ground.)
• 10 dried curry leaves.
• 1 Can full fat coconut milk
• 700ml/1¼ pts hot vegetable stock.
• 1 hot green finger chilli, thinly sliced, you can leave this out for the childbots.
• 4 tbsp vegetable or sunflower oil.
• Corriander or Cilantro if you are that way inclined and 1 fresh lime for serving

Method

1. Rinse your split peas in the sieve with fresh cold water. (thats about as hard as it gets)
2. If you are using the lazy option skip to step 4.
3. Add a tablespoon of oil to a hot pan, add the onion, crushed garlic and the crushed herbs into the pan and fry until the onion is soft and the herbs are fragrant. TIP(If the pan becomes sticky just add a little water to keep the oil use under control.)
4. Add everything else bar the sliced garlic and 1 tsp of cumin seeds to your slow cooker mix well cover and pop on low for 8 hours.
5. When you are ready to serve season with salt and freshly ground black pepper. Again take your pan add the remaining oil, sliced garlic and 1 tsp of cumin seeds and fry until the garlic is just starting to brown. Tip the oil with garlic and cumin seeds into the slow cooker, mix well and serve.
6. you can serve with rice, some dairy free naan ( I love to make my own garlic and coriander) or just have it on its own

All images unless otherwise sourced and noted as such are my own. Sourced images are clickable to show their source. My own images are typically taken with my HTC ONE.

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