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1
In a skillet, heat oil over medium heat.
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2
Add onions, and cook, stirring, until softened, about 3 minutes.
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3
Add garlic, ginger, coriander, cumin, and black pepper.
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4
Cook, stirring constantly, for one more minute.
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5
Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
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6
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
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7
Stir in coconut milk, salt, and chili flakes.
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8
Cover and continue to cook for 30 minutes.
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9
Ladle into soup bowls and top with a poached egg.
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10
In order to make in advance:
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11
Complete steps until mixture is placed into slowcooker.
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12
Refrigerate overnight and then transfer to slowcooker.
