Ingredients:

  • 1 medium (110g) yellow onion, diced
  • 2 medium (130g) carrots, diced
  • 2 stalks (80g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (400g) dried red lentils, rinsed well
  • 6 cups (1.4L) vegetable broth
  • 1 can (14.5oz / 411g) diced tomatoes
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) ground turmeric
  • ½ tsp (3g) smoked paprika
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 2 tbsp (30ml) fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic into the bottom of the slow cooker.
  2. Pour in the rinsed red lentils, diced tomatoes, vegetable broth, cumin, turmeric, smoked paprika, salt, and pepper.
  3. Stir everything together until the spices are evenly distributed throughout the liquid.
  4. Secure the lid. Set your Crockpot to Low for 7–8 hours or High for 4 hours.
  5. Switch the slow cooker to the 'Warm' setting.
  6. Stir in the coconut milk and lemon juice.