Ingredients
Units
Scale
- 1 cup dried lentils, rinsed and drained
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup diced tomatoes (canned or fresh)
- 2 cups spinach or kale, chopped (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Combine Ingredients: In the slow cooker, add lentils, coconut milk, vegetable broth, onion, garlic, curry powder, cumin, turmeric, salt, pepper, and diced tomatoes.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
- Add Greens: If using spinach or kale, stir it in during the last 15 minutes of cooking.
- Serve: Garnish with fresh cilantro before serving. Enjoy over rice or with naan bread.
- Prep Time: 15
- Cook Time: 6-8 hours (slow cooker)
Nutrition
- Serving Size: 4 bowls
- Calories: 300kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 12g