Red Lentil Stew

This recipe was adapted from Slow Cooker Revolution

INGREDIENTS:

- 2 onions, minced

- 6 garlic cloves, minced

- 2 T vegetable oil

- 1 T grated fresh ginger

- 1/2 tsp of the following:

   -ground coriander

   -ground cumin

   -ground cinnamon

   -ground tumeric

- 1/8 tsp cardamom

- 1/8 tsp red pepper flakes

- 4 cups water

- 1 (14 oz) can light coconut milk

- 1 pound red lentils

- 2 bunches organic carrots

- 2 tsp kosher salt

- 1 28 oz can whole plum tomatoes - drained and chopped

- 1 cup frozen peas

- 1/4 cup minced fresh cilantro

DIRECTIONS:

1 - Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, tumeric, cardamom, and red pepper flakes in a bowl, stirring occasionally, until onions are softened...about 5 mins. Transfer to slow cooker. 

2 - Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are tender...about 6-8 hours on low (or 3-5 hours on high)

3 - Stir in tomatoes, cover and cook on high until heated through, about 10 mins. Stir in peas and let sit until heated through. Stir in cilantro with each serving and season to taste with salt and pepper. 

I like to serve this meal over brown rice or as a stew with a side salad.