Serves 4-6

• 1 tablespoon olive oil
• 1 1/2 cups (1 medium) onion, small dice
• 2 tsp (4 cloves) garlic, minced
• 1 tablespoon turmeric
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dry mustard
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tablespoons tomato paste
• 1 cup red lentils, washed and picked over
• 2 cups vegetable broth (reduce to 1 1/2 cups for slow cook recipe)
• 1 can coconut milk

Slow Cooker:

1. Heat oil in a skillet on medium; sauté onion and garlic for 2 minutes.
2. Transfer onion mixture to cooker.
3. Sprinkle in the spice blend, salt, tomato paste, red lentils, broth & coconut milk.
4. Stir, cover and cook on LOW: 6 hours or HIGH: 2 1/2-3 hours.

Pressure Cooker:

1. Heat oil on sauté function; soften onion and garlic for 2 minutes.
2. Stir in spice blend, salt, tomato paste, red lentils, broth & coconut milk.
3. Secure cooker lid and set pressure valve to Sealing.
4. Cook on Manual/Pressure for 5 minutes.
5. Vent with Quick Pressure Release.

Stovetop/Dutch Oven:

1. Heat oil in the Dutch Oven on medium; soften onion and garlic for 2 minutes.
2. Sprinkle in the spice blend; add salt, tomato paste, red lentils, broth & coconut milk.
3. Stir, cover and bubble gently on low-medium heat for 20 minutes.