- 6
- 480 mins
Ingredients
- Prep time: 5 minutes ; cooking time: 8 hours
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 cups dried brown lentils
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can unsweetened full-fat coconut milk
- Cooked basmati rice, for serving
- Chopped fresh cilantro leaves and tender stems, for garnish
Preparation
Step 1
Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.
Stir in the coconut milk. Serve over basmati rice and top with fresh cilantro.
Recipe Notes:
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.
Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.
Stir in the coconut milk. Serve over basmati rice and top with fresh cilantro.
Recipe Notes:
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.
Calories 457 Fat 16.8 g (25.8%) Saturated 13.1 g (65.5%) Trans 0 g Carbs 60 g (20%) Fiber 10.2 g (40.8%) Sugars 9.8 g Protein 22.8 g (45.5%) Cholesterol 3.6 mg (1.2%) Sodium 940.7 mg (39.2%)