I got this slow-cooker recipe from my sister – one of my best sources of new recipes – and I had some trepidation because up to now everything I’ve made in the crock pot has been a minor disaster. But this recipe was really simple, took very little time or effort, and turned out beautifully. I hope you enjoy it too.
2 cups red lentils, rinsed well
1 tbsp olive oil
2 onions, finely chopped
2 large carrots, chopped into half-moons
4 cloves garlic, minced
2 tsp turmeric
2 tsp cumin seeds
1 tsp salt
½ tsp cracked black peppercorns
1 can diced tomatoes, juice included
6 cups vegetable stock
1 can coconut milk
1 tbsp freshly squeezed lemon juice
1 red chili pepper, or a dash of hot sauce (optional)
Heat oil in a large frying pan on medium heat and add onion and carrot, sauté until soft, about 5 minutes. Add garlic and spices and stir for about a minute. Add tomatoes and bring to a boil. Stir in rinsed lentils and stock. Transfer mixture to slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until carrots are tender and mixture is bubbling. Stir in coconut milk, lemon juice and chili and cook on high for 20-30 minutes, until heated through.