This easy, flavorful, and delicious recipe is adapted slightly from this post over at The Full Helping. It’s perfect for batch cooking and freezing.
- 1 large yellow onion, chopped
- 1 15-oz can diced or stewed tomatoes, including juice
- 10.5 oz brown or green lentils, dry
- 1 can light coconut milk, or use regular fat for a heavier soup
Condiments & Spices
- 3 cups vegetable broth, or 3.5 if you want it soupier
- ¼ cup tomato paste
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- ¾ tsp good quality sea salt
- 1½ tsp garam masala
- A few shakes black pepper
- Stir all ingredients together except for the coconut milk in a slow cooker. Cook on high heat for 3-4 hours or on low heat for 6 hours. Add more water or stock as needed, keeping in mind that the coconut milk will thin it out at the end.
- When the lentils are ready, stir in the coconut milk.
- Alternatively, to cook on a stovetop, sauté the onion, garlic, and ginger in a heavy bottomed pot in a little bit of coconut oil. Add all the ingredients except for the coconut milk and simmer, covered, for 30 minutes. Remove the lid and simmer another 15-20 minutes, or until the lentils are thickened. Remove from heat and stir in coconut milk.