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Creamy Coconut Lentil Curry - Lunch Version

<p>Mildly spicy lentil curry made easily in the crockpot. Leave off the bacon and it's perfect for the upcoming Lenten season, or just a frugal, almost meatless meal.</p>
4 Servings Recipe By

Ingredients

  • 6 individual Bacon
  • 1 1/2 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon Curry Powder
  • 1/4 teaspoons Cinnamon
  • 1 1/2 cups Lentils, Brown, Dry
  • 1 cup dice Carrot
  • 1 cup dice Yukon Gold Potato
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 3 cups Chicken Broth/Stock
  • 1 cup Coconut Milk, Canned
  • 2 tablespoons Sherry Cooking Wine

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 642 Calories
  • 27g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 1167mg Sodium
  • 75g Total Carb
  • 14g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook bacon in a large skillet over medium-low heat until crisp.
  2. Remove to a paper towel and set aside.
  3. Reserve drippings (Substitute olive oil if needed). Increase heat to medium.
  4. Saute diced onion for 3-5 minutes until softened.
  5. Add garlic, ginger, curry powder, and cinnamon. Cook for 1-2 more minutes until fragrant, stirring frequently.
  6. Place onion mixture, lentils, carrots, potatoes, tomatoes, broth, and coconut milk in a slow cooker.
  7. Cook on low 8 hours.
  8. Stir in crumbled bacon and cooking sherry.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook bacon in a large skillet over medium-low heat until crisp.
  2. Remove to a paper towel and set aside.
  3. Reserve drippings (Substitute olive oil if needed). Increase heat to medium.
  4. Saute diced onion for 3-5 minutes until softened.
  5. Add garlic, ginger, curry powder, and cinnamon. Cook for 1-2 more minutes until fragrant, stirring frequently.
  6. Place onion mixture, lentils, carrots, potatoes, tomatoes, broth, and coconut milk in a slow cooker.
  7. Cook on low 8 hours.
  8. Stir in crumbled bacon and cooking sherry.
  9. Cool completely.
  10. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave for 1-2 minutes.

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