Slow Cooker Coconut Curry Lentils

Ingredients

• 1 yellow onion
• 2 cloves garlic
• 2 cups brown lentils
• 1 sweet potato
• 2 carrots
• 3 Tbsp curry powder, hot or mild
• 1/4 tsp ground cloves, optional
• 15 oz can petite diced tomatoes
• 15 oz can tomato sauce
• 3 cups vegetable broth
• 14 oz can coconut milk, full fat
• 10 cups cooked rice
• 1/2 red onion
• 1/2 bunch cilantro or green onions

Directions

1. Chop the onion into dice and finely mince the garlic. Peel the sweet potato and carrots, then cut the sweet potato into 1/4-1/2 inch cubes and slice the carrots.
2. Start the slow cooker filling with the onion, then the garlic. Add the sweet potato next, followed by the carrots. Tip in the lentils, sprinkle in the curry powder, and add the cloves. Pour in the diced tomatoes, spoon in the tomato sauce, and finish with the vegetable broth. Stir everything together.
3. Cover the slow cooker, then set it for 4 hours on high or 7-8 hours on low. When it is done, the lentils should be soft, and most of the liquid should have been taken up.
4. Mix in the can of coconut milk. Taste, then add salt or adjust the spices if it needs a little help; the right amount of salt will vary with your broth and how salty the canned tomatoes are.
5. For each bowl, start with 1 cup cooked rice, then ladle over 1 cup of the lentils. Finish with finely diced red onion and fresh cilantro.