SLOW COOKED RED CURRY LENTILS FOR THE SLOW FOOD POTLUCK ENJOY DAN:

SLOW COOKED RED CURRY LENTILS FOR THE SLOW FOOD POTLUCK

                                                                                                   by CHEF DAN:

Feeds 16

INGREDIENTS:

1-1/2 cups red lentils

1-1/2-cups French green lentils

1-1/2 cups brown lentils

1 (10 Oz) bag frozen mustard greens

1/2 head EACH red cauliflower, florets, and white 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

1 (1 Oz) can chick peas, drained

2 (15 Oz) cans tomato puree

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons lime juice

1 (16 Oz) bag frozen mustard greens

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.   1 hour before serving stir in lime juice and mustard greens.

ENJOY DAN:                                                SLOW THE FORK DOWN!!