French Dip

French Dip sandwiches made with tender (slow cooked) roast beef topped with melted cheese on a toasted hoagie and served with au jus. 

After a busy weekend, I’m back in meal planning mode! I turn to my crockpot at least once a week for easy slow cooker meals like slow cooker pork chops and slow cooker lasagna.

I love the simplicity and flavor of these Slow Cooker French Dip Sandwiches. They couldn’t be easier to throw together and the result is the most tender roast beef, melted provolone cheese and a toasted hoagie served with au jus that’s all made in the slow cooker!

Ingredients:

Bread:  Good quality bread is key! Hoagies, sub rolls, baguette’s or any type of crusty bread will be great.  Avoid soft rolls or bread as they will soak up the liquid quickly and get very soggy, causing the sandwich to fall apart.

Beef:  Chuck roast, rump roast or other cheaper cuts of beef that cook well in the slow cooker. Trim any large excess pieces of fat from your roast. Allow the roast to come to room temperature a bit before searing it. I take mine out of the fridge for 15 minutes beforehand.

Cheese: Swiss or provolone is what I recommend but choose your favorite!

Au Jus: As the meat cooks int he slow cooker with the spices and liquid, a natural au jus dipping sauce will be made. Ladle the sauce from the bottom of the pot into small bowls for dipping the sandwiches.

How to Make French Dip Sandwiches:

1. Prep the roast:  Season all sides of the chuck roast with salt and pepper, oregano, and thyme. Sear the roast in a very hot skillet with a little bit of oil until browned on all sides.

A raw beef roast on a plate, next to another photo of the roast searing in a pan.

2. Cook on low: Add meat to slow cooker and pour all “slow cooker” ingredients on top. Cook on LOW for 4 hours and then remove meat to a cutting board. Thinly slice the meat and then return it to the slow cooker and continue to cook on LOW for one more hour.

Slow cooker with cooked beef roast in it, and a plate with sliced pieces of roast.

3. Strain Au jus: When ready to serve, remove the roast to a bowl. Strain the liquid through a fine mesh strainer and reserve it for dipping the sandwiches in.

4. Assemble and serve: Preheat oven to Broil. Slice rolls in half and lightly butter one side. Add a few slices of meat to the other side and two slices of cheese on top. Place in oven on High Broil until the cheese melted and bread is golden. Serve with reserved au jus.

A sheet pan with toasted french dip sandwiches on it.

Serve French Dip with:

  • A Salad: Cucumber Avocado Salad or Classic Wedge Salad would both taste great.
  • Coleslaw
  • Potato Salad
  • Veggies and dip

Additional Variations:

  • Make it healthier: serve on a whole wheat bun and leave off the cheese.
  • Make it “Philly style”: add caramelized onions and bell peppers
  • Add some heat: jalapeños, yellow pepper, diced chilies, or crushed red pepper.

A French dip sandwich served on a plate with au jus sauce on the side.

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French Dip Sandwiches

French Dip sandwiches made with tender (slow cooked) roast beef topped with melted provolone cheese on a toasted hoagie and served with au jus sauce. 
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 10 minutes
Servings 8
Calories 779kcal
Author Lauren Allen

Ingredients

  • 3.5 pounds chuck roast
  • salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme
  • 1 Tablespoon olive oil
  • 1 packet French Onion Soup Mix (dry)
  • 3 cloves garlic , minced
  • 2 1/3 cups low-sodium beef broth
  • 1 cup Coke (not diet)
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons low-sodium soy sauce

For serving:

  • 16 slices Swiss or provolone cheese or your favorite kind
  • 8 hoagies or sub rolls

Instructions

  • Season all sides of the chuck roast with salt and pepper, oregano, and thyme.
  • Add olive oil to a large non-stick skillet over medium high heat. Add meat to the pan and sear on high heat for 30 seconds or so on all sides, just until lightly browned.
  • Place meat in the slow cooker and sprinkle with French onion soup mix and garlic. Pour broth, coke, soy sauce and Worcestershire sauce on top.
  • Cook on LOW for 4 hours and then remove meat to a cutting board. Thinly slice the meat and then return it to the slow cooker and continue to cook on LOW for one more hour.
  • When ready to serve, preheat oven to High broil. Slice rolls in half and lightly butter the top side. Add a few slices of meat to the bottom halves and top with two slices of cheese.
  • Broil for a few minutes, just until the cheese its melted and bread is golden. Ladle the au jus sauce from the slow cooker into small bowls for dipping. Enjoy.

Notes

Variations:

  • Make it healthier: serve on a whole wheat bun and leave off the cheese.
  • Make it “Philly style”: add caramelized onions and bell peppers
  • Add some heat: jalapeños, yellow pepper, diced chilies, or crushed red pepper.

Ideas to Serve with French Dip Sandwiches:

  • A Salad: Cucumber Avocado Salad or Classic Wedge Salad would both taste great.
  • Coleslaw
  • Fries
  • Potato Salad
  • Veggies and dip
  • Chips

Nutrition

Calories: 779kcal | Carbohydrates: 40g | Protein: 59g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 1879mg | Potassium: 841mg | Fiber: 1g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 15.6mg

I originally shared this recipe September 2016. Updated April 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post French Dip appeared first on Tastes Better From Scratch.

Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!

French toast is a breakfast classic! Don’t miss this Secret Ingredient French Toast, this Blueberry Cream Cheese Stuffed French Toast, and this Almond Crusted French Toast.

French toast in a white pan baked and syrup is drizzled over.

Baked French Toast

Baked French Toast is one of my favorite brunch items to make on the weekend for many reasons. First, it’s insanely easy to throw together. Second, it can be make ahead of time. And lastly, EVERYONE loves it.

Our version of baked French toast takes layers of rich brioche bread that’s saturated in a super simple cinnamon sugar custard. Right before baking the bread and custard get dusted with more cinnamon and sugar and baked until the inside is soft and rich, and the outside is irresistibly crispy and brown.

Most people serve their French toast with maple syrup AFTER they serve it up, but I like to pour the maple syrup all over the baked French toast immediately after it gets out of the oven so it soaks into the hot bread and custard before it hits anyone’s plate. It’s HEAVEN.

Thick toast layered together in a white baking pan.

Ingredients in French Toast:

  • Brioche bread. This is my favorite kind of bread to use for French Toast. It’s dense and made with eggs and butter so it’s rich, delicious, and perfect for French toast. Because it is sightly soft right out of the package, it’s really important for it to be a day-old and slightly stale so it doesn’t get soggy when the bread soaks.
  • I like to leave the bread out on a sheet pan overnight, but if you don’t have time for that, you can also put the bread pieces on a sheet pan and  bake at 275 degrees for 20-45 minutes until it resembles stale bread.
  • Eggs. Eggs add richness to our Baked French Toast, and you’ll need about four large ones.
  • Milk. You could use any kind of milk you want, from skim milk to heavy creamy, but the higher the fat content, the richer the baked French toast will be. I like to use a sort of middle-of-the-ground choice which is whole milk. It’s not as rich and fattening as heavy cream, but still results in a rich custard.
  • Sugar. Sugar isn’t exactly traditional in classic French toast, but I like to add just a little bit to the custard to sweetened it up. We also sprinkle on a little extra sugar on top right before baking to help crisp up the top of the baked French toast as well.
  • Cinnamon. For me, French toast isn’t complete without a little bit of ground cinnamon. In this recipe, we use it both in the custard and also sprinkle it on top just before baking along with the sugar.
  • Vanilla. The last pertinent ingredient in French toast. Use 100% pure vanilla extract and no the imitation brand.

How to Make Baked French Toast:

  1. Dry out the bread. If you can remember, or have time, leave the bread out overnight on a sheet pan to dry out. If you forget, no big deal, just place the bread on a large sheet pan and place in a 250-degree oven for 25-35 minutes until the texture resembled stale bread.
  2. Make the custard. Whisk the eggs, milk, sugar, vanilla, cinnamon, and pinch of salt together in a medium bowl.
  3. Layer the bread. Layer the bread in a 9×9 greased baking dish. They should overlap a little bit. Pour the custard on top. Lift up the pieces of bread to make sure each piece gets saturate in the custard. Sprinkle more cinnamon and sugar on top.
  4. Bake. Bake in a 375-degree oven for about 25-30 minutes until the baked French toast is puffed and brown. Immediately pour maple syrup on top. Cut into pieces and serve with extra maple syrup and softened, salted butter.

Egg wash with milk and vanilla in a white bowl next to the layers of toast in a white baking pan.

Can I make these in Advance?

Yes! We recommend making it three hours in advance anyways, but if you need to make it in advance even more than that, go ahead.

On the opposite end, do I have to make these in advance?

While it’s best to make Baked French Toast at least an hour in advance, a workaround would be to individually soak the stale pieces of bread in the custard for a few minutes until the bread is completely saturated, then layer it into the baking dish. Pour any extra custard on top and bake as instructed.

French toast baked in a white baking pan with maple syrup being poured out of a glass bottle over top of the French toast.

Substitutions and Tips and Tricks for Recipe Success:

  • Be sure the bread is stale. If the bread is fresh, you risk the baked French toast becoming super soggy.
  • If you can’t find brioche, you can also use challah, Italian bread, ciabatta, or French bread.
  • For extra crunch, sprinkle the baked French toast with chopped walnuts or pecans.
  • Make sure your bread slices are at least 1 1/2 inches thick.
  • Add in one teaspoon of almond extract for a nice flavor in addition to the vanilla.

What to serve with Baked French Toast:

  • For a complete brunch, serve with this Sausage and Egg Frittata.
  • Baked French Toast would also be lovely with a side of this Yogurt Parfait
  • Another great side would be these Baked Parmesan Hash browns, a little savory to go with your sweet!

Baked French toast in a white baking pan with powdered sugar over top.

Enjoy these French Toast Recipes Too!

  • Caramel Apple French Toast Casserole
  • Canadian Bacon and French Toast Kabobs
  • Overnight Caramel Banana French Toast with Caramel Syrup
  • Cinnamon French Toast Bake
  • Overnight Blueberry French Toast Recipe

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Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!
Course Breakfast
Cuisine American
Keyword baked french toast, easy french toast, custard french toast, french toast
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories 605kcal
Author Nicole Leggio
Cost $12

Equipment

  • Mixing Bowl
  • Baking dish

Ingredients

  • 8 slices day old thick-sliced brioche bread (ciabatta, challah or italian bread will work as well) I use Trader Joe’s
  • 1 tbsp butter, softened
  • 4 large eggs
  • 1 3/4 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon, plus more for dusting
  • 2 tbsp + 2 tsp sugar
  • 1/4 tsp kosher salt
  • 1/2 cup maple syrup

Instructions

  • Make sure your bread is stale and at least one day old. If it’s not, let it sit in a 250 degree oven for about 30 minutes until it’s stale.
  • Preheat oven to 375 degrees. Coat a 9×9 baking dish with the softened butter. Layer the bread in two rows. Each piece of bread should halfway cover the next.
  • Add eggs, milk, vanilla, 1/2 teaspoon cinnamon, 2 tablespoons sugar, and salt to a medium bowl. Whisk to combine. Pour the mixture over the bread slowly, lifting the layers of bread up so each pieces is coated in the custard. Cover with plastic wrap and let it sit in the fridge for 2-3 hours.
  • When you’re ready to bake, sprinkle with the remaining two teaspoons of sugar and dust with a little bit of cinnamon. Bake in the oven until puffed and the tops of the bread slices are crisp and brown. Pull out from the oven and drizzle with maple syrup. Cut into 4-6 pieces and serve with butter and more maple syrup if desired.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 72g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 324mg | Sodium: 611mg | Potassium: 300mg | Sugar: 37g | Vitamin A: 1130IU | Calcium: 232mg | Iron: 2mg

Baked Chicken Parmesan

Healthy oven baked chicken parmesan is crispy on the outside and tender on the inside with no frying required. This easy method makes the most FLAVORFUL chicken parmesan in under 30 minutes!

Most chicken parmesan recipes take tons of effort and a lot longer to prepare. I am so glad that this chicken parmesan recipe is so much easier than that. It tastes like it’s been cooking for a long time, and the seasonings have married beautifully. But in reality, you can easily throw this meal together at the last minute and its perfection.

I love this easy chicken parmesan for many reasons, but the fact that it’s satisfying and delicious are my top reasons. The chicken parm keeps you full and goes lovely with veggies, salads, or even bread.

WHAT YOU NEED TO MAKE BAKED CHICKEN PARMESAN

  • Chicken breasts: The star of the show is the juicy chicken breasts. You can use thighs instead if you would rather.
  • Olive oil: The olive oil gives you that crispy crust that we all know and love when it comes to chicken parmesan.
  • Panko bread crumbs: The secret to crunchy parmesan chicken is the panko bread crumbs. It’s amazing.
  • Parmesan cheese: Every bite of this baked chicken is delicious because of the tangy parmesan cheese.
  • Seasonings: For seasonings, I always use garlic powder, dried oregano, and salt. It’s a delightful combination and goes well with the other ingredients. You’ll also need a little bit of black pepper as well.
  • Egg: Using egg is necessary to make the breading stick to the chicken breasts.
  • Marinara sauce: You can’t have chicken parm without some marinara sauce too. It takes this chicken to the next level.
  • Shredded mozzarella: Sometimes, we use shredded mozzarella, and sometimes we use fresh mozzarella. Both are excellent choices.

HOW TO MAKE BAKED CHICKEN PARMESAN

You won’t believe that you can seriously make chicken parmesan without ever frying it and in under 30 minutes. It’s true, and it will be one of the best recipes you’ve ever tasted.

Start off by preheating the oven, and greasing your sheet pan.

Take the chicken breasts and cut them in half lengthwise. You will end up with 4 pieces of chicken and you should pound them to the thickness you like.

Mix together the panko, garlic powder, oregano, salt, and pepper in a shallow dish. Then whisk the egg in another small bowl.

Take each chicken piece and dip it into the egg, then bread crumbs. Make sure both sides are completely coated, then place them on the baking sheet.

Bake the chicken for 15 minutes, then turn each piece. Top with some marinara sauce and some mozzarella cheese. Continue baking for 5-7 minutes. After the cheese has melted and the chicken is done, broil for 2-3 minutes, then serve hot. Enjoy!

HOW DO YOU STORE LEFTOVER CHICKEN PARMESAN?

If you end up with leftover chicken parmesan, you can easily save them. Store the chicken in an airtight container and place it in the fridge for up to 4 days. This is a wonderful chicken recipe for meal prepping.

Additionally, you can freeze the baked chicken parmesan too. Again, you will want to store it in a container that is airtight. It will last up to 2 months in the freezer.

To heat up the chicken, you will need to thaw the chicken in the fridge overnight or until it’s defrosted. Then you can warm it in the oven at 325 degrees for 10-12 minutes or until it’s hot. You can also put the breaded chicken parmesan in the microwave for 1-2 minutes or until hot. It warms up fairly quickly, so make sure not to heat it for too long.

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Baked Chicken Parmesan

Healthy oven baked chicken parmesan is crispy on the outside and tender on the inside with no frying required. This easy method makes the most FLAVORFUL chicken parmesan in under 30 minutes!
Course Dinner
Cuisine American
Keyword baked, chicken, dinner, easy
Prep Time 7 minutes
Cook Time 23 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 417kcal

Equipment

  • Mixing Bowls

Ingredients

  • 2 chicken breasts (approx. 1lb.)
  • 2 tablespoons olive oil
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 egg
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella (or 4 slices fresh mozzarella)

Instructions

  • Preheat the oven to 425F. Grease a sheet pan with 2 tablespoon olive oil and set aside.
  • Slice chicken breasts in half lengthwise to make 4 fillets total. Pound to even thickness if desired.
  • In a shallow bowl, combine the panko breadcrumbs, garlic powder, oregano, salt & pepper. In a small bowl, whisk the egg.
  • Dip each chicken fillet into the egg mixture then into the bread crumb mixture, coating both sides well. Transfer to the prepared baking sheet.
  • Bake for 15 minutes then flip onto the other side and top each chicken with 3-4 tablespoons of marinara sauce and a generous handful of mozzarella cheese (or 1 fresh slice).
  • Return to the oven and bake an additional 5-7 minutes or until the cheese is melted and the chicken is cooked through. Brown under broiler for 2-3 minutes if desired.

Video

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 16g | Protein: 39g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 144mg | Sodium: 1535mg | Potassium: 707mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 6mg | Calcium: 345mg | Iron: 2mg

Easy Lentil Curry – mega flavour lentil recipe!

This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices! It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas!

Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget.

Lentil Recipe you’ll treasure forever

I know it’s childish of me to complain, but this Lentil Curry took an irritatingly long time to create.

I wanted simple. Minimal ingredients.

Quick to make. Very little chopping, very few ingredients.

A “go to” lentil recipe I could make any night that didn’t sacrifice flavour for speed.

And it had to stack up to real Indian Dal. I love it. I just don’t always have the time or everything I need to make it.

I knew it was a pretty high benchmark. Creating kapow! flavours out of plain lentils without going crazy with a list of spices.

But finally, I’m happy – and ready to share. Here it is!! (And just TWO SPICES!!)

Close up of Lentil Curry, the most amazing simple lentil recipe in the world!

The key to cooking amazing food with bare minimum ingredients is good produce and knowing what to do to extract the most flavour out of what you have.

For this recipe, we’re going for the latter. We take our time sautéing the onions, ginger and garlic so they transform from raw harshness to a sweet, savoury flavour base so we only need water for this curry, no stock!


What goes in Lentil Curry with Coconut Sauce

Here’s what you need:

What goes in Lentil Curry - best lentil recipe

  • Lentils – use any dried lentils or canned here. Brown, green, red, yellow, whether split or whole OR any type of dried split peas. Green split peas will result in an an interesting colour in your pot, but it will still be phenomenally delicious. Just avoid French lentils (Puy lentils / black lentils) as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.
  • Curry powder – This is the main shortcut, The beauty of this is that you don’t need any fancy curry powder, just your run-of-the-mill jar from the grocery store. I’ve made this with Clives of India, Keens, and a generic brand and they all tasted just as good. Just be mindful of using SPICY curry powder – check the label!
  • Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute;
  • Coconut milk – if you use low fat instead of full fat, you are not allowed to complain if your sauce isn’t as good as you hoped!

How to make this lentil recipe

And here’s how to make it. It takes about 50 minutes start to finish, but the active effort is only around 10 minutes – and there’s a nice flow to it because you can gather and measure ingredients while you stir the onions every now and then.

How to make Lentil Curry

Sauté onion low and slow = Amazing Lentil Recipe!

The key step here is sautéing the onions, garlic and ginger over a low-ish heat until tinged with gold, and they transform into a sweet, savoury flavour base for the sauce so we only need water instead of stock or broth.

Just LOOK at that incredible sauce! So creamy! Loaded with flavour! (There are not enough exclamation marks in this world!!!)

Close up of incredible Lentil Curry - a super simple lentil recipe requiring just TWO spices!

What to serve with lentil curry

A sauce this good demands rice to soak it up, though if you’re on a low carb kick then cauliflower rice will work a treat. Basmati is on theme (being a curry and all) though plain white rice or brown rice will work a treat.

And if you really want to go all out, add a side of flatbread – it’s an easy, no yeast recipe and I serve it as naan all the time with curries.

Now, go forth and experience the greatness that is lentils!! Economical, filling, nourishing – the world’s greatest source of plant based protein, all wrapped up in a coconut curry sauce. YESS!!! – Nagi x


Watch how to make it

Lentil Curry – mega flavour lentil recipe!

Recipe video above. This will be an eye opener for you – an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

  • 50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
  • 4 garlic cloves (, finely minced)
  • 1.5 tbsp ginger (, finely minced)
  • 1 onion (, finely chopped (white, yellow, brown))
  • 2 tbsp curry powder (, mild or spicy (your choice!) (Note 1))
  • 1/2 tsp tumeric powder
  • 1/2 tsp cayenne pepper (, optional)
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 2))
  • 400 ml / 14 oz coconut milk (, full fat)
  • 400g/ 14 oz canned tomato (, crushed or diced)
  • 3 cups (750 ml) water

Serving:

  • 1/2 cup coriander/cilantro (, finely chopped)
  • Yogurt (, optional)
  • Basmati rice ((or other rice))
  1. Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  2. Turn heat up to high, add curry powder and turmeric, stir for 30 seconds.
  3. Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it’s simmering gently.
  4. Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils} Lentils should be soft, sauce should be thickened and creamy.

  5. Stir through half the coriander, then taste and add more salt if needed.

  6. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option – cauliflower rice).

1. Curry powder – I use Clives of India, Keens, and a generic brand and all tasted the same. The beauty of this recipe is that you don’t need any fancy curry powder, just your run-of-the-mill jar from the grocery store. 

2. Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute – use 1 tsp of each and add with curry powder.

3. Lentils – use any dried lentils or canned here, or split peas (will result in an an interesting colour in your pot, but it will still be phenomenally delicious!)

COOK TIMES:

  • Green and brown lentils – most common & cheapest, cook per recipe
  • Canned lentils – 25 minutes, uncovered the whole time
  • Red split lentils – 25 minutes, uncovered the whole time
  • Yellow or green split peas – 25 minutes, uncovered the whole time
  • Any dal (Indian lentils) such as channa dal, toor dal or moong dal – per recipe
  • French lentils (Puy lentils / black lentils)  – not recommended as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.

Canned lentils – use 2 cans, drained.

Brown, green, red, yellow, whether split or whole OR any type of dried split peas. Green split peas 

4. Nutrition per serving, excluding rice.

Life of Dozer

Dozer in lockdown mode. This is what passer byes see.

(Don’t worry, he still gets out once a day to the dog park! He just doesn’t go out as much as he used to. Like all of us. )

Dozer in lockdown

The post Easy Lentil Curry – mega flavour lentil recipe! appeared first on RecipeTin Eats.