Name: Slow Cooker Red Lentil Curry
Prep time: 114 min
Cook time: 266 min
Total time: 380 min
Yield: 6 servings
Ingredients: 2 cup red lentils (dried); 6 cup sweet potato (peeled and cubed); 4 cup vegetable broth (low-sodium); 1 cup water; 1 null shallot (finely chopped); 3 tbsp thai red curry paste; 1 tbsp garam masala; 1 tsp turmeric powder; 0.5 tbsp coconut sugar; 1 tsp ground ginger; 0.75 tsp kosher salt; 3 clove garlic cloves (minced); 1 can tomato paste (6-ounce); 1 cup coconut milk (canned light); 1 cup brown rice (cooked); 1 handful fresh cilantro (highly encouraged); 6 wedge lemon wedges (or lime wedges)

Instructions

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1

Lightly coat a slow cooker with nonstick spray. Rinse the red lentils (2 cup) and add them to the pot along with the sweet potato (6 cup), vegetable broth (4 cup), water (1 cup), shallot (1 small), thai red curry paste (3 tbsp), garam masala (1 tbsp), turmeric powder (1 tsp), coconut sugar (0.5 tbsp), ground ginger (1 tsp), kosher salt (0.75 tsp), garlic cloves (3 clove), and tomato paste (1 can).
2

Stir everything well to combine. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours until the lentils and sweet potatoes are tender.
3

Turn off the heat and stir in the coconut milk (1 cup). Adjust seasoning as needed. Serve hot over brown rice (1 cup), garnished with fresh cilantro (1 handful) and a squeeze from lemon wedges (6 wedge).