Indian-style slow-cooker lentil curry to freeze Recipe

Name: Indian-style slow-cooker lentil curry to freeze
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 2 servings
Ingredients: 450 g (1 lb.) dried red lentils; 796 mL (1 can) diced tomatoes; 398 mL (1 can) coconut milk; 5 carrots, diced; 1 yellow onion, chopped; 15 mL (1 tbsp.) chopped fresh ginger; 3 cloves garlic, chopped; 30 mL (2 tbsp.) curry paste; To taste, salt and pepper; 500 mL (2 cups) vegetable broth; 4-6 naans; 80 mL plain Greek yogurt; 1 lime, cut into wedges; To taste, fresh cilantro as garnish

Ingredients

450 g (1 lb.) dried red lentils
796 mL (1 can) diced tomatoes
398 mL (1 can) coconut milk
5 carrots, diced
1 yellow onion, chopped
15 mL (1 tbsp.) chopped fresh ginger
3 cloves garlic, chopped
30 mL (2 tbsp.) curry paste
To taste, salt and pepper
500 mL (2 cups) vegetable broth
4-6 naans
80 mL plain Greek yogurt
1 lime, cut into wedges
To taste, fresh cilantro as garnish

PREP TIME 20m	COOK TIME 8h	TOTAL TIME 8h20m
YIELD 2 servings

Instructions

Rinse red lentils in cold water and drain.
Combine all the ingredients (except accompaniments) in slow cooker.
Cook on high for 8 hours.
Serve with naan bread, top with a dollop of Greek yogurt, and garnish with lime and cilantro.

Dinner