Thai Red Curry Lentil Chili

• 80 g red lentils, rinsed — Dry red lentils
• 100 g kidney beans, drained and rinsed — Canned red kidney beans, drained and rinsed
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 80 g light coconut milk — Canned light coconut milk
• 22 g vegan Thai red curry paste — Vegan Thai red curry paste
• 100 g red pepper, diced — Raw red bell pepper
• 50 g spinach — Raw baby spinach
• 6 g ginger, grated — Raw ginger root
• 4 g garlic, grated — Raw garlic
• 18 g lime juice — Fresh lime juice
• 0.3 g salt — Fine salt

Method

1. 1Load the slow cookerWhisk curry paste into coconut milk and 300 g water in the slow cooker.Look for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use vegan curry paste from an intact package and place the cooker on a dry heat-safe surface.
2. 2Add lentilsAdd lentils, kidney beans, tomatoes, pepper, ginger, garlic, and salt; stir thoroughly.2 minLook for: Curry paste is fully dispersed and lentils are submerged.
3. 3Slow-cook the chiliCover, making sure the lid or cover is fully secure.Look for: The slow-cook the chili stage is complete and ready for the next action.
4. 4Cook on HIGH for 3 hours 35 minutesCook on HIGH for 3 hours 35 minutes without lifting the lid during the first 3 hours.215 minLook for: Lentils have collapsed, pepper is tender, and the red curry broth coats a spoon.Safety: Keep the lid closed and avoid contact with hot steam.
5. 5Finish with spinach and limeStir in spinach, cover for 10 minutes until the chili returns to 165°F, then add all lime juice.10 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Verify the center reaches 165°F before serving.
6. 6Rest 3 minutesRest 3 minutes so the texture can settle before the next action.3 minLook for: Spinach is fully wilted and the chili tastes rich, spicy, and bright.