Lentils are a great source of plant-based protein!
Ingredients
1 medium
Yellow onion
(diced)
2 clove(s)
Garlic
(minced)
1 medium potato
Sweet potato
(peeled; optional and diced into 1/4-1/2 inch cubes)
2 medium
Carrots
(peeled and sliced)
2 cup
Brown lentils, raw
3 tbsp
Curry powder
(hot or mild)
1/4 tsp
Ground cloves
(optional)
1 can(s) (16 oz)
Diced tomatoes, low sodium, canned
454 gm
Tomato Sauce, low-sodium, canned
3 cup
Vegetable stock/broth, low sodium
1 can (13.5oz)
Coconut milk, reduced fat
10 cup
Brown rice, long-grain, cooked
1/2 medium
Red onion
(finely diced)
1/2 bunch
Cilantro (coriander)
(or green onions)
Instructions
Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
At the end of the cooking period, stir in the can of coconut milk and taste. Add salt and/or adjust the other spices as needed.
While the coconut milk is warming, prepare the brown rice as per package instructions.
To serve, add a serving of brown rice to a bowl, followed by the lentil mixture. Top with finely diced red onion and fresh cilantro
Notes:
No rice? Use quinoa, couscous, or naan bread for scooping instead!
