Slow-Cooker Curried Lentils

AMAAAAAZING!  

Seriously, we couldn't stop eating this.  For supper, for lunch, with rice, with pitas.  And, bonus, it made a TON of food, so we froze the rest and just defrosted it for supper tonight  It was so yummy, so on the blog it goes!  It will definitely be a repeated meal in our house.  

Vegan and wallet friendly, it's a crowd pleaser, for sure.  Filled with spices and flavour, I would bring this to a potluck any day.  I know even the toughest critic couldn't resist a second helping.  It's THAT good.  Totally sounding a bit overconfident here, but it's worth it.  

We have been busy busy opening schools, raising bossy toddlers (yes, you read that right, BOSSY, not busy, BOSSY, I swear not on purpose am I raising her to be that way, it's in her genes, I guess) and getting ready for a summer full of vegetables gardens and sandbox playtime.  Cooking has been adapting to our new pace of life, most definitely a bit faster than we'd really like, and the adapting to changing palates of Miss Bossy-Pants.  I am happy to report that this meal is Hannah-certified A-Okay.  She ate all versions of it (with rice, in a pita, leftovers, etc.) without a fuss (well, except when I tried to hurry her up by putting it on the spoon for her - I should know better).

So, here ya go.  Don't forget about this little (big) gem when you need a tasty meal that's ready when you get home.  It's delightfully tasting and smelling, inexpensive, diet/lifestyle-friendly meal that feeds a crowd.  Enjoy! (And by feeds a crowd, I mean it literally - this will make lots! Be prepared!)

Slow-Cooker Curried Lentils

Ingredients:

• 4 cups lentils (I used red lentils this time)
• 2 onions, diced
• 1 sweet potato, chopped into bitesize chunks
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 tablespoons butter or coconut oil
• 5 tablespoons red curry paste (check your ingredients, folks!!! Look for one without added sugar/preservatives)
• 1½ teaspoon turmeric
• 2 teaspoon honey
• a few good shakes of cayenne pepper
• 2 small cans tomato puree
• 1 teaspoon sea salt
• ½ cup coconut milk
• cilantro for garnishing
• rice for serving

What to do:

1. Make sure to rinse the lentils before cooking.  Then place them in a large crockpot. (remember, you're making a LOT)  Add the onions, sweet potato, garlic, ginger, butter/oil, curry paste, turmeric, honey, and cayenne. Stir to combine.
2. Pour just 1 can of tomato puree over the lentils. Re-fill the can as many times as needed to cover the lentils completely with liquid.  Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. If you can, check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. If you're going to be gone during the day, add a bit more water than you think you might need in the morning to ensure they soften enough.  The amount of water or tomato puree you will change how soupy your lentils will be, but trust me, you don't want dry lentil!  Soupy is better than crunchy! Lentils will be soft when they are done cooking.
4. When lentils are done, stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or bread. Oooooh I wish I had more, it was so delicious.  It freezes well, too!