Ingredients
¾ cup onions (chopped)
3 medium garlic cloves (minced)
2 tsp ginger (minced)
2 jalepeños (deseeded and minced, optional)
1 cup organic tomatoes (diced)
1 cup red lentils (uncooked, rinsed and drained very well)
2 cups vegetable broth (unsalted, preferably homemade)
1 ½ tsp cumin seeds
½ tsp ground turmeric
½ tsp coriander powder
½ tsp garam masala
1 tbsp moringa powder
1 cup coconut milk (light)
½ tsp salt (optional)
cilantro (optional, to taste)
ground black pepper (optional, to taste)
Directions
1
Add all ingredients — from the onions to the moringa powder — to a slow cooker.
2
Cook on low for 6 hours.
3
Test for doneness. The lentils should be tender. If they’re not tender, then cook for 1–2 more hours on low.
4
Once the lentils are tender, stir in the coconut milk, salt (if using), and cilantro (if using).
5
Add ground black pepper to taste.
Chef's Notes
Substitutions
For the onion, you can use red, white or yellow.
For the tomatoes, organic Roma or heirloom tomatoes work well. But feel free to use what’s in your garden or BPA-free canned tomatoes.
Coconut Milk
This recipe is actually delicious without the coconut milk as well if you’re trying to reduce your fat intake.
Make it a full meal
Pour it on top of organic brown rice or quinoa.
Stir in leafy greens.
Ingredients
¾ cup onions (chopped)
3 medium garlic cloves (minced)
2 tsp ginger (minced)
2 jalepeños (deseeded and minced, optional)
1 cup organic tomatoes (diced)
1 cup red lentils (uncooked, rinsed and drained very well)
2 cups vegetable broth (unsalted, preferably homemade)
1 ½ tsp cumin seeds
½ tsp ground turmeric
½ tsp coriander powder
½ tsp garam masala
1 tbsp moringa powder
1 cup coconut milk (light)
½ tsp salt (optional)
cilantro (optional, to taste)
ground black pepper (optional, to taste)
