Tomato Lemongrass Lentil Stew

• 90 g dry red lentils, rinsed — Dry red lentils
• 150 g, halved — Raw cherry tomatoes
• 100 g, diced — Raw red bell pepper
• 80 g, diced — Raw carrots
• 50 g baby spinach — Raw baby spinach
• 15 g fresh lemongrass, tender inner core finely minced — Fresh lemongrass
• 120 g canned light coconut milk, stirred — Canned light coconut milk
• 20 g fresh lime juice — Fresh lime juice
• 5 g, finely grated — Raw garlic
• 4.5 g (1 tsp) avocado oil — Avocado oil

Method

1. 1Load the lentils and vegetablesRinse the red lentils until the water is mostly clear.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Add them to the slow cooker with the tomatoesAdd them to the slow cooker with the tomatoes, red pepper, carrots, lemongrass, garlic, avocado oil, and 300 g water; stir thoroughly.Look for: The red lentils are submerged and the minced lemongrass is evenly dispersed rather than clumped.Safety: Use a clean slow cooker, rinse the tomatoes, red pepper, and carrots, and keep the appliance on a dry heat-safe surface.
3. 3Slow-cook until tenderCover, making sure the lid or cover is fully secure.Look for: The slow-cook until tender stage is complete and ready for the next action.
4. 4Cook on HIGH for 3 hours 20 minutesCook on HIGH for 3 hours 20 minutes, stirring once after 2 hours if convenient, until the lentils collapse and the carrots are fully tender.200 minLook for: The stew is thick, the lentils have lost their distinct centers, and a carrot cube crushes easily with a spoon.Safety: Keep the lid closed as much as possible so the cooker maintains a safe simmer; the center should be bubbling gently by the end.
5. 5Measure ingredients: Add coconut milk and spinachMeasure light coconut milk and baby spinach using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Add coconut milk and spinachStir in coconut milk and spinach, cover, and cook on HIGH for 15 minutes until the stew returns to a simmer and the spinach is fully wilted.15 min · 165°FLook for: The stew is creamy, steaming, and gently bubbling around the edges.Safety: Ensure the stew returns to at least 165°F after adding coconut milk and spinach.
7. 7Finish with limeTurn off the slow cooker, stir in all lime juice.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Rest uncovered for 5 minutesRest uncovered for 5 minutes, and spoon into one deep bowl.5 minLook for: The stew coats the spoon thickly and smells distinctly of lemongrass and lime.Safety: Serve promptly or portion into a shallow container and refrigerate within 2 hours.