1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon crushed chilli
2 x 400g crushed tomato
200g red lentils
1.5L vegetable stock
- Heat oil in frypan. Add onion, garlic, cumin and chilli. Gently fry until onion softens.
- Add onion mix to slow cooker with remaining ingredients.
- Cook in slow cooker for 6-8 hours.
Serve with a dollop of natural yogurt and crusty bread