Slow-Cooker Red Lentil Stew | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1½ teaspoons garam masala
• Pinch red pepper flakes
• 1¼ cups chicken or vegetable broth, plus extra as needed
• 2 carrots, peeled and cut into ¼-inch pieces
• 1/2 cup red lentils, picked over and rinsed
• Salt and pepper
• 2 tomatoes, cored and cut into ½-inch pieces
• 3/4 cup canned coconut milk
• 1/3 cup frozen peas, thawed
• 1 tablespoon chopped fresh cilantro