This creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

 

In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread