Weeknight dinner doesn’t have to be difficult to be delicious. The spice mix is mild so feel free to add more. Let your taste buds decide! Serves 6.
1 large onion, finely chopped
6 garlic cloves, crushed
1 tsp coconut oil
1 tsp each curry powder, coriander, turmeric and cumin
1 1/4 tsp salt
14 oz can coconut milk
5 ½ oz can tomato paste
2 c green lentils, uncooked and rinsed
3 c water
Garnish: Cilantro, Greek yogurt and avocado (optional)
Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook ~5 min. until golden brown, stir occasionally. Add remaining spices and cook for 30 seconds, stir frequently. Transfer to slow cooker; add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook (high: 3 - 4 hours; low: 6 - 8 hours.) Garnish and serve with green salad.