Crock-pot Lemon Coconut Lentils
My kids LOVE lentils, we eat them often. Not only are they super quick and inexpensive, but they are a delicious whole food protein option full of iron, fiber and zinc just to name a few. This recipe has quickly become one of our favorites, I literally throw everything in the slow cooker and turn it on – couldn’t be easier!
This recipe has no added oil, but you’d never know because the coconut milk gives it such a richness. I’ve served it with both brown rice and quinoa before, and we love both options equally.
- 1 medium yellow onion, diced (about 1 cup)
- 5 Garlic cloves, pressed
- 1 tsp Curry powder
- 1 tsp ground Coriander
- 1/4 tsp Ginger powder
- 1/8 tsp ground Cardamom
- 1 Bay leaf
- 1 cup brown or green Lentils
- 1 cup red Lentils
- 4-1/4 cups Water
- Zest of one Lemon
- 2 tsp fresh Lemon juice
- 1 14.5 can of full fat Coconut milk
- 1-1/2 tsp Sea Salt, plus more to taste, if desired
- In a 4-6 qt slow cooker, combine everything EXCEPT lemon zest, juice, coconut milk and salt. Cook on low for 5-6 hours, or until liquid has been absorbed and lentils are soft.
- Add lemon zest, lemon juice, coconut milk and salt and stir well to combine. Cover and let sit for 10 minutes, then serve over grain of choice.