Love this dish with its interesting flavours.

Ignore the poached egg and add rocket or watercress to make a lunch box salad.

Quite nice, actually. DB thought it was too sour and missed the sweetness that is typical for red peppers, would have liked to taste the garlic a bit more, and thought it lacked the rich creaminess the Pumpkin Risotto with Sage and Parmesan possessed. I'm a bit wary of the risotto being much sweeter, as there is little that could counteract it (like the parmesan does in the above mentioned recipe), but I guess using real tomatoes instead of canned ones would take away some of the sourness. And other than that, as I said, I thought it was quite nice for a normal weekday dinner.

We didn't use 1 1/2 cans of tomatoes (what a silly idea!) but only one, which worked perfectly, and 400g risotto rice instead of 450g (again, 400g was one package, why use more than that?), with 1,5 l stock. We didn't grill the peppers and didn't have any problems with the skin, though I could imagine that grilling them adds a desirable smokey flavour. I was considering adding a little sweet pepper (powder), or alternatively some herbs (thyme, maybe?).

I substituted the yellow mustard seeds with coriander seeds, and used only two tomatoes instead of five, and less juice than instructed (half a lime instead of two).

It was very delicious, although it wasn't quite what was described. It had a tendency to burn, and I had to stir it every 10-15 minutes to prevent it from going wrong, and I had to add extra liquid. It didn't really need 2 1/2 hrs. for cooking, so we ate it after 1 1/2 hours (read the cooking instructions on the lentil packaging), and although we served it with a warm naan bread p.p., it was rather a light meal instead of the 'filling supper' that was promised.

Nevertheless, it was very delicious, and I'll surely make it again, either as a light vegetarian meal, or as side dish for Indian food. The coriander seeds were a good substitute, although I would crush them first before adding.

Crosspost. Exactly the same recipe also appears in The Slow Cooker Cookbook, only that the title differs slightly, it's Coconut, Tomato and Lentil Dhal with Roasted Almonds.