SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP

Slow Cooker Red Lentil, Chickpea, & Coconut Soup image

Provided by Kare for Kitchen Treaty

Time 8h20m

Number Of Ingredients 14

2 tablespoons butter (can substitute olive oil)
1 medium yellow onion (diced (about 1 1/2 cups diced))
3/4 cup diced carrots
2 teaspoons minced garlic
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
4 cups vegetable broth
2 tablespoons tomato paste
1 cup dried red lentils (rinsed)
2 15.5- ounce cans chickpeas (drained)
1 14- ounce can light coconut milk
Fresh cilantro and lime wedges for serving

Steps:

In a medium saute pan over medium-low heat, melt the butter.
Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
Cook on low for about 8 hours.
Taste and add additional salt if necessary.
Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.