Slow Cooker Curry Lentils

Serves 8 in about 6 hours. The pot starts with carrots, then coconut milk.

Ingredients

• 16 oz brown lentils
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 1 15.5 oz can garbanzo beans, drained and rinsed
• 4 garlic cloves, pressed or finely diced
• 7 cups vegetable broth, divided
• 1 29 oz can crushed tomatoes
• 2 tsp ginger, grated
• 1 tsp cumin powder
• 2 tsp garam masala
• 2 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cinnamon
• ½ tsp coriander
• 1 tsp sugar
• 1 ½ tsp kosher salt
• 2 bay leaves
• 1 can coconut milk

Method

1. Rinse lentils in a colander and pick through (to remove debris and little stones).
2. Stir in lentils to slow cooker.
3. Tip in 6 cups of the broth (Keep remaining broth to add if lentils get too thick).
4. Stir in all other ingredients except the coconut milk to the slow cooker. Mix and put lid on.
5. Set to High and cook for 4-5 hours, or Low for 6-8 hours. Cooking time will vary with different models of slow cookers. You want to cook until the lentils are soft.
6. Mix in the coconut milk.
7. Plate over rice.
8. Plate over Baby Spinach, roughly chopped.
9. Plate over mashed potatoes.
10. Garnish with cilantro or parsley.

More slow cooker ideas are in the slow cooker collection.