Slow Cooker Indian-Spiced Lentils

hostthetoast.com

Erica Steele

subheading: UNITS USM:

subheading: SCALE 1X 2X 3X:

3 cups red and/or yellow lentils

4 to 6 serrano chiles, depending on heat preference, stemmed and seeded

1 large onion, chopped

5 cloves garlic

3” piece fresh ginger, peeled and roughly chopped

2 tablespoons curry powder

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon chili powder

½ teaspoon granulated sugar

1 28 ounce can diced tomatoes

Kosher salt, to taste

4 tablespoons butter, optional

14 ounces heavy cream or unsweetened coconut milk

¼ cup cilantro leaves

Freshly squeezed lemon juice, to serve

Basmati rice, to serve

Naan, to serve

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