SLOW COOKED RED LENTILS ENJOY DAN:

            SLOW COOKED RED CURRY LENTILS by CHEF DAN:

Feeds 16

INGREDIENTS:

4 cups red lentils

1 (10 Oz) bag frozen spinach

1 head cauliflower, florets

1 onion, diced

1 thumb-size fresh ginger, minced

4 cups vegetable broth

2 tablespoons curry paste

1 tablespoon EACH garam masala, Tandoori masala, and Turmeric powder

1 teaspoon EACH cayenne pepper and sea salt

2 (15 Oz) cans tomato puree

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons lime juice

1/2-cup cilantro, chopped

DIRECTIONS:

1.   Rinse the lentils and place in a crock-pot.

2.   Add all the ingredients except for the lime juice and cilantro.

3.   Cook on low for 6-8 hours.

4.   Stir in lime juice and cilantro.

ENJOY DAN:                                                      BON-APPETITE!!