A simple hearty and inexpensive plant-based dish containing green lentils and onion that can be made in the slow cooker. Just combine all ingredients, and let the crockpot do almost all of the work!
Prep Time30 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs30 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: green lentils, onions, spicy food, tamarind, tomatoes
Add all ingredients to the slow cooker, reserving the coconut milk.
Cook in slow cooker for 4 hours at high, or 6 hours at low heat. Add more broth if necessary during cook cycle.
Before serving, mix in the thickened plant-based milk (see notes). Serve with a whole grain vegan naan bread or rice.
Notes
Tamarind Concentrate: This ingredient can be found at middle eastern groceries. Can also use tamarind paste, but concentrate is like a syrup and does not contain any grit/sediment. It's easier to measure and use. You can also find tamarind concentrate online. Thickened non-dairy milk: Combine your favorite low-fat plant-based milk (such as soy, almond, cashew, or hemp milk) with 2-3 Tbsp of corn starch, arrowroot powder, or potato starch and whisk well. Or, combine 1/4 cup of cashews with about 12oz of water and blend in a high-speed blender until creamy and smooth.Diced tomatoes: You can use canned or fresh, also add juices. Stevia extract: Find recipe at http://plants.to/stevia