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SLOW COOKER CURRY LENTILS

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Ingredients
  

  • 4 cups red lentils
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 tablespoon ground or minced ginger
  • 4 tablespoons organic ghee optional
  • 5 tablespoons red curry paste
  • 1 tablespoon of hot madras powder or to taste (optional)
  • 1 tablespoon garam masala
  • 1½ teaspoon turmeric
  • 2 teaspoon of Truvia Baking Blend
  • a few good shakes of cayenne pepper
  • 2 cans tomato puree 29 ounces each
  • 1 teaspoon salt plus more to taste
  • ½ cup of light coconut milk
  • naan bread and/or rice for serving
  • cilantro for garnishing

Instructions
 

  • Rinse the lentils and place them in a large slow-cooker.
  • Add the diced onions, garlic, ghee, ginger, curry paste, hot madras curry powder, garam masala, turmeric, Truvia baking blend, and cayenne.
  • Stir to combine.
  • Pour just 1 can of tomato puree over the lentils. Stir to make sure that the lentils are covered with liquid. Reserve the second can for a refresher as your lentils cook down. *My lentils did not need two full cans.
  • Place cover on lentils and cook on high for 4-5 hours or low for 7-8 hours.
  • Check on your lentils at least twice during cooking process. Note: Add more puree or water if needed if lentils look too dry. The lentils will soak up the liquid. I prefer my lentils thicken and less liquidy so I used more puree. 
  • Taste and season with salt. Lentils will be soft when they are done cooking.
  • Stir in the coconut milk and sprinkle with cilantro just before serving.
  • Serve over rice with naan bread---and enjoy!

Notes

Art’s Revisions & Healthy Swaps
  • I used Truvia Baking Blend but you can use sugar. Light Coconut Milk instead of regular, cut the fat.
  • Use Hot Madras Curry Powder if you like it Spicaaaayyyy.
  • Use Organic Ghee (clarified butter) instead of regular butter or you can leave it out all together.
  • Refill your can with water (if you do not want to use purée) if you feel they are drying out. I prefer sticking with the purée.