Red Lentil, Chickpea, & Coconut Soup Slow Cooker Vegan Recipe

Ingredients: 
2 tablespoons butter
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

Directions: 

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,

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.