Light and fresh lentil recipe. Great for freezing!
CuisineBulk recipe, Vegan, Vegetarian
2cupsred lentils, dry
1sweet potato, peeled and diced
14ozcancoconut milk (full fat)
10cups cookedwhite rice
1/2bunchcilantro or green onions
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 four hours or low for 7-8 hours. Alternatively, add to pressure cooker and set to high for 15 minutes, allowing a 10 minute natural release. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.