September 29, 2017
I am on a constant quest for great slow cooker recipes so that I can a) make big batches of food that I can freeze and b) so that my home smells like someone is there cooking for me!
I was also searching for lentil recipes and I came across this one from Budget Bytes, which I just tried today for lunch. Soooo good and a perfect warming meal as we enter some cooler weather!
INGREDIENTS
COCONUT CURRY LENTILS
- 1 yellow onion
- 2 cloves garlic
- 2 cups brown lentils
- 1 sweet potato (about 3/4 lb.)
- 2 carrots
- 3 Tbsp curry powder (hot or mild)
- 1/4 tsp ground cloves (optional)
- 15 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups vegetable broth
- 14 oz can coconut milk (full fat)
FOR SERVING
- 10 cups cooked rice
- 1/2 red onion
- 1/2 bunch cilantro or green onions
INSTRUCTIONS
- Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
- Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for four hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
- Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
- To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.