Crockpot Madras Lentils

2 cups of cooked lentils*
2 cups of canned tomato sauce
1/2 a large onion
1 large potato, peeled and cubed
1/2 cup of unsweetened coconut milk
3 Tbls butter
3 cloves of garlic, minced
1/2 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp cumin
freshly ground black pepper, to taste
red pepper flakes, to taste

Lightly grease the sides of your crock-pot then dump everything into the slow cooker. Set to high for 3.5-4 hours.

Once time is up, taste and add any additional seasonings your taste buds prefer. This dish comes out super thick but you could thin it a bit with some additional coconut milk or veggie broth as desired. Simply amp up the seasonings to compensate!

Garnish with an optional sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad!

*** Prefer to used dried lentils? Simply add 1 cup of raw dried lentils to your crock-pot and increase the amount of tomato sauce used to two 15 oz cans total of sauce, plus add 1/2 cup of veggie broth to the mix. The lentils will soak up the extra liquid as it cooks.

(Source: https://peasandcrayons.com/2012/08/madras-lentils.html)