¼ cup unsalted butter
4 cloves garlic, grated
1 tablespoon grated ginger
2 tablespoons curry powder
½ teaspoon ground cinnamon
⅛ teaspoon cayenne
2 cups red lentils (picked over for debris)
1 small yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
2 teaspoons salt
½ cup light coconut milk
3 tablespoons lemon juice
Plain yogurt and cilantro leaves
In a medium skillet over medium heat, melt butter. Stir in garlic, ginger, curry powder, cinnamon and cayenne; cook 1 min. Stir in lentils until well coated. Scrape mixture into slow cooker. Stir in onion, carrot, celery, salt and 6 cups water. Cook on HIGH for 6 hr or LOW for 8 hr. Stir in coconut milk and lemon juice. Blend with immersion blender until smooth and adjust seasoning to taste. Serve topped with yogurt and torn cilantro. Fast Flavor: Grab tubes of minced garlic and ginger in the produce aisle and just squeeze the equivalent amount into the pan.
Cook aromatics in butter for 30 seconds using the Saute function. Stir in lentils and turn off pot.
Add onion, carrot and celery, but try vegetable broth instead of water for a more long-simmered flavor. Seal the lid, set pot to Manual and cook 15 minutes.
Manually release steam and stir in coconut milk and lemon juice. Blend as directed.
266 calories; 8 g total fat; 5 g saturated fat; 620 mg sodium. 37 g carbohydrates; 7 g fiber; 3 g sugar; 13 g protein