Slow Cooker Red Curry Daal

1. 1

   Onions: Chop one onion and add to the slow cooker. Slice the other onion and add to pan with olive oil and salt on low-medium heat until deep brown and caramelized. Add to the slow cooker.

2. 2

   Lentils: While onions are cooking, rinse the lentils under cold water and add to slow cooker.

3. 3

   Wet Ingredients: With the exception of the coconut milk - add the ginger, garlic, stock, curry paste, tomato, honey and soy sauce to the slow cooker.

4. 4

   Dry Ingredients: With two healthy tablespoons of salt, add all the spices (and the hing if you are using) to the slow cooker and stir all ingredients to combine.

5. 5

   Cook on low for 8 hours or high for five hours or until the lentils are done, stirring occasionally Add more stock if needed. When finished, they should be soft but keep their shape. NO MUSH!

6. 6

   Add the Spinach, Coconut Milk, Lemon Zest and butter if you are using. Stir to combine until spinach is wilted.

7. 7

   Check for seasoning! Add salt, sugar, pepper, as needed.

* Per serving · 4 servings · Values may vary.