CROCK-POT MADRAS LENTILS

INGREDIENTS

• 2 cups cooked lentìls*
• 2 cups canned tomato sauce/puree
• 1/2 large onìon (approx. 1 + 1/2 cups fìnely dìced)
• 1 large russed potato (approx. 2-3 cups peeled and cubed)
• 1/2 cup unsweetened coconut mìlk
• 3 TBSP butter (or vegan equìvalent)
• 3 cloves garlìc, mìnced
• 1/2 tsp kosher salt
• 1/2 tsp drìed oregano
• 1/2 tsp cumìn
• freshly ground black pepper to taste
• crushed red pepper flakes to taste

OPTIONAL EXTRAS:

• rìce or quìnoa make a great base for thìs dìsh!
• fresh chopped basìl or parsley to garnìsh
• a dollop of sour cream (vegan or regular -- MY FAVORITE TOPPING!)
• somethìng SPICY! ì added chìlì paste to thìs dìsh recently and LOVED ìt!
• curry powder/paste <-- they change the entìre flavor profìle of the dìsh but are super delìcìous ìf you're up for ìt!
• The orìgìnal dìsh also had red kìdney beans ìn the mìx so ìf you're a fan feel free to add some! You may want to add lìttle extra lìquìd and seasonìngs ìf you do, but otherwìse you're good to go!
  

INSTRUCTIONS
Get full recipe >> CLICK HERE

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