Recipe: Slow Cooker Red Curry Lentils - Bruce Bradley

Ingredients

• 4 cups brown lentils
• 1 15.25 ounce can of red kidney beans (about 1 1/2 cups cooked beans)
• 2 onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon minced ginger
• 4 tablespoons butter or coconut oil (optional)
• 4 ounces red curry paste (about 10 tablespoons—more or less to taste)
• 1 tablespoon garam masala
• 1½ teaspoons turmeric
• 2 teaspoon maple syrup or honey
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 2 cans tomato puree (15 ounces each)
• 1 can diced tomatoes (15 ounces)
• 6-8 cups water
• 1 teaspoon salt plus more to taste
• ½ cup milk (cream, or coconut milk)
• foolproof brown rice for serving
• cilantro
• sour cream