SERVINGS: 6-8
CALORIES: 200
PREP: 10 minutes
COOK: 8 hrs (slow cooker)
INGREDIENTS
| 1 Cup | Dry Lentils (Green, Red or other as you like…) |
|---|---|
| 1 Can | Coconut Milk (full-fat or light) |
| 1 Cup | Vegetable stock |
| 1 | Onions (diced) |
| 1 tsp | Garlic powder |
| 1 tsp | Ginger powder |
| 1 tsp | Coriander |
| 1 tsp | Curry power |
| 1 tsp | Turmeric |
| 1 tsp | Cayenne pepper |
| 1 tsp | Red pepper flakes |
| 1 tbsp | Sour cream |
| 1 tbsp | Extra virgin olive oil |
| Fresh cilantro for serving | |
| Cook white rice for serving |
DIRECTIONS
- Soak the dried lentils in water for a few hours (overnight recommended).
- Cook the onions, ginger and garlic in the olive oil for 5-10 minutes over medium heat, stirring frequently until soft.
- In slow cooker, add lentils (remove water first), cooked onions, and all other ingredients.
- Cook on low for 8 hrs.
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