Ingredients:

  • 1 cup (200g) red lentils, rinsed thoroughly
  • 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
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) ground coriander
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.25g) cayenne pepper
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 3 cups (710ml) vegetable broth
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs clear to remove excess starch. Dice the onion, mince the garlic, and grate the ginger.
  2. Combine the rinsed lentils, diced onion, garlic, ginger, diced tomatoes, and all dry spices into the slow cooker. Pour in the vegetable broth and stir until the spices are evenly distributed.
  3. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until the lentils have completely broken down into a thick, porridge-like consistency.
  4. Stir in the coconut milk and lime juice. Let the mixture sit on the 'Warm' setting for 15 minutes to allow the coconut milk to emulsify.
  5. Fold in the fresh cilantro just before serving.