Slow Cooker Red Curry Lentils

One of the most common reasons I hear from people for not switching to a more healthy diet, is time. No one seems to have the time these days to prepare meals from scratch. And yet, the fatigue and illnesses we feel from running at the speeds we do, day in and day out, can be reduced, an in many cases eliminated all together, just by improving our diets.

Another common reason I hear from people who don’t want to switch, is flavor. For some reason, omnivores believe that everything vegans eat tastes like cardboard, or grass. That is so, so not true. There are so many ways to spice up a dish and pull the most flavor possible out of a meal.

Here’s how I made this very easy, flavorful, and quick prep recipe:

Ingredients:

  • 2 cups lentils
  • 1 onion, diced to 1/4″
  • 3 cloves garlic, diced small
  • 1 1/2 TBSP red curry paste
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 TBSP masala
  • 1/8 – 1/4 tsp cayenne pepper
  • 1 1/2 tsp minced ginger
  • 1 15 ounce can tomato sauce
  • 1 cup vegetable broth
  • salt & pepper to taste
  • 1/4 cup coconut cream

For the rice:

  • 1/2 cup basmati rice
  • 1 cup vegetable broth
  • 1/2 TBSP fresh parsley, chopped

Directions:

Rinse the lentils and sort through them, removing anything that doesn’t belong. Add the lentils to the crockpot, then add the onions, garlic, curry paste, turmeric, curry powder, masala, cayenne, and ginger. Stir to combine.

Add in the tomato sauce and vegetable broth. Stir to combine again, making sure the lentils are well covered by liquid.

Set the crockpot to low and cook 7-8 hours, or on high and cook 4-5 hours. Check the lentils after the first hour or two. If needed, add some additional vegetable broth to ensure the lentils don’t absorb too much of the liquid and dry out.

When the lentils are just about done, put the basmati rice and vegetable broth in a saucepan and bring to a boil, then turn down and simmer for as long as the rice package directions state. When the rice is done and all liquid is absorbed, mix in the chopped parsley.

Finally, just before serving, add the coconut cream to the lentils and stir to combine. Garnish each serving with additional parsley if desired. Enjoy!

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