- 2 cups (500 ml) red lentils
- 1 tbsp (15 ml) vegetable oil
- 2 onions, finely chopped
- 2 large carrots, peeled, cut in half lengthwise and thinly sliced
- 4 cloves garlic, minced
- 2 tsp (10 ml) turmeric
- 2 tsp (10 ml) cumin seeds
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- 1 can (28 oz/796 ml) tomatoes, including juice
- 6 cups (1.5 L) vegetable stock
- 1 can (14 oz/398 ml) coconut milk
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 long red chili pepper or 2 Thai chilies, finely chopped
- Thin slices lemon (optional)
- Finely chopped cilantro (optional)
- In a colander, rinse lentils thoroughly under cold running water. Set aside.
- In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until softened, about 5 minutes. Add garlic, turmeric, cumin seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil, breaking up with the back of a spoon. Stir in reserved lentils and stock.
- Transfer mixture to slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until carrots are tender and mixture is bubbling. Stir in coconut milk, lemon juice and chili pepper and cook on High for 20 to 30 minutes, until heated through.
- When ready to serve, ladle into bowls and top with lemon slices and cilantro, if using.