After lots of requests for veggie and vegan slow cooker recipes, here's a classic dal. Easy to make, healthy, very adaptable, and you can't really overcook dal, making it great for slow cookers. If you missed our post last week, slow cookers are around 1/5th of the cost to run than an electric oven/hob, so could be your new best friend this autumn and winter if you're looking to reduce your energy usage at home. You'll need (serves 4-6 with rice, 2-3 without): 1 onion, diced 2 garlic cloves, peeled & grated 30g ginger, peeled & grated 2 tsp cumin seeds 2 tsp ground coriander 2 tsp black mustard seeds 1 tsp turmeric 1 tsp curry powder 1/2 tsp chilli flakes 200g chopped tomatoes (fresh or tinned) 400g split red lentils (washed first) 700-900ml water or veg stock (the lentils should be covered by about 2cm of water) Salt and pepper Veg wise, add what you like/have in the fridge. We went for 100g spinach which we added at the end. And fresh coriander, to garnish. Add all the ingredients to the slow cooker and leave for 3-4 hours on high, or overnight or all day on low. To know if it's ready, you want the lentils to taste cooked and a loose porridge-like consistency. #LiveLifeontheVeg