Ingredients:

 

4 cups Masoor lentils 

2 yellow onions, diced

4 cloves of garlic, minced

1 tablespoon ginger, minced

4 tablespoons butter

5 tablespoons (or less!) red curry paste (or red chili powder)

1 tablespoon garam masala

1 1/2 teaspoons turmeric

2 teaspoons sugar

Few shakes of cayenne pepper

2, 29 oz cans tomato puree 

2 cans water (use tomato puree cans)

1 teaspoon (or more) salt

1/2 cup canned coconut milk

Cilantro, for garnish

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Method:

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Rinse lentils. Combine everything except coconut milk and cilantro in crockpot and stir. 6 hours on high. Stir twice while cooking and add more liquid if you prefer.

 

When lentils are soft, add half can of coconut milk and stir. Garnish with chopped cilantro and it's ready to serve! Can be eaten as a soup with Easy Whole Wheat Rosemary Bread or with brown rice.  

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Store in airtight container in the fridge or in large Ziplock bag to freeze. 

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