Coconut lentil curry

3 cups red lentils
1 can coconut milk
1/2 cup of raisins
1-3 T curry powder (depending on brand and your particular tastes, you may want to use more or less curry powder)

Optional (add none, some, or all):

Diced raw sweet potatoes
Dried split peas (green or yellow)
Dried cranberries
Diced raw carrots
Spinach, Chard, or other leafy greens

This dish is vegetarian, vegan, lactose free, egg free, dairy free, gluten free (check the ingredients in the curry powder you use), has no added sugar or sweetners. It stores well in the fridge for reheating, and is great when frozen in individual portions for quickly reheated meals later on.

Soak the lentils overnight, along with the split peas (if using). Drain the soaked lentils. You can start out without soaking your lentils, but I find I like the texture of the final dish better with presoaked lentils and peas.

Mix together in the crock pot the lentils, coconut milk (you can use full fat or light), raisins, and curry powder. Other add ins such as sweet potatoes, carrots, split peas, or dried cranberries would be added at this time as well.

Cook on low for 6-8 hours. (This recipe stands up well to being cooked longer as well, but the lentils may break down a bit).

If using leafy greens, you can mix them in 30 minutes before serving, allowing them to cook lightly.

Serve by itself as a stew, over rice, pasta, potatoes, meat, or over a bed of fresh leafy greens. My favorite is to serve it over a bowlful of fresh spinach.

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user K-KOIRA.