Ingredients:

  • 1.5 cups (300g) dry red lentils, rinsed
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 3 cups (710ml) vegetable broth
  • 1 tbsp (6g) curry powder
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 0.5 tsp (1g) smoked paprika
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Add the rinsed red lentils, diced onion, minced garlic, and grated ginger to the slow cooker.
  2. Pour in the diced tomatoes with all their juices and the 3 cups of vegetable broth.
  3. Stir in the curry powder, turmeric, cumin, smoked paprika, salt, and pepper. Note: Ensure the lentils are fully submerged so they don't scorch.
  4. Put the lid on and cook on Low for 6 hours until the lentils have softened and the mixture looks thick. (If you're in a rush, you can do High for 3 to 4 hours).
  5. Switch the slow cooker to the Warm setting.
  6. Pour in the full fat coconut milk and stir.
  7. Stir in the lime juice.
  8. Fold in the baby spinach and stir until the leaves have wilted from the residual heat.