2 cups of red or yellow lentils (soak overnight first in water and with 2 tablespoons of apple cider vinegar or lemon to help breakdown the phytic acid and it will also help speed up the cooking process as they will be softer)

1 cup of vegetable stock

1 celery stalk, diced into small pieces

2 x 400g cans diced tomatoes.

3 garlic cloves, minced

1 bay leaf

1/4 tsp salt

1/4 tsp pepper

1/4 tsp turmeric

1/4 tsp cumin

1/4 tsp ground coriander

1/4 tsp chili flakes

1/4 tsp cayenne pepper

Parsley chopped to garnish ( I used chives in the picture)

Lemon wedges to serve


  1. Rinse the lentils 2-3 x under running water

2. Place all ingredients except garnishes into the slow cooker, turn on high for 3-4 hours

3. Garnish with fresh parsley and lemon wedges, and serve on its own or with rice.