1. Heat oil in a skillet for 30 seconds. Add onions and saute until softened, then add garlic, ginger, corriander, toasted cumin, and pepper. Stir to combine, 1 minute.
2. Add lentils, tomatoes and juice, and vegetable stock and bring to a boil. Be sure to scrape any browned bits from the pan. Transfer to your slow cooker stoneware.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the lentils are tender. Stir in coconut milk, salt to taste, and add hot peppers if desired. Cook for an additional 20-30 minutes on high heat until heated through and bubbly.
4. To serve, ladle lentils into a bowl on top of white rice (if desired). Top with a split poached egg and enjoy! This is also excellent with Naan if it is available.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 830.7mg||29 %|
|Potassium 841.6mg||22 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 22.5g|
|Protein 14.2g||20 %|
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Calories per serving: 270
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