Easy Green Lentil Curry

• Vegan
• Gluten free

• Produce

  • 1 Cilantro and/or green onions
  • 1/2 tsp Coriander, ground
  • 6 Garlic cloves
  • 2 cups Green lentils
  • 1 Onion, large

• Canned Goods

  • 1 14 oz can Coconut milk, light or full fat
  • 1 5.5 oz can Tomato paste

• Baking & Spices

  • 1 tsp Curry powder
  • 2 3/4 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 3 cups Water

Found on ifoodreal.com

Ingredients

• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 tsp coconut oil
• 1 tsp turmeric
• 1/2 tsp coriander, ground
• 1 tsp curry powder
• 1 tsp cumin
• 11/4 tsp salt
• 14 oz can coconut milk, light or full fat
• 5.5 oz can tomato paste
• 2 cups green lentils, uncooked & rinsed
• 3 cups boiling water
• Cilantro and/or green onions, chopped (for garnish)

Directions

• Slow Cooker Method: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. This will allow the depth of flavour in spices to develop. Transfer to a slow cooker and add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
• Stovetop Method: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
• Serve hot garnished with cilantro/green onions.