Slow Cooker Creamy Coconut Lentils

I have scaled down the number of blogs I read. My RSS feeder is still full yet I rarely open it. My friends shared Lindsay and Bjork’s post from Pinch of Yum where they shared openly about the death of their son born at 23 weeks gestation. Twenty five weeks is usually the point where a baby might survive. This hit me dear to my heart as I went into labour at 26 weeks. Thankfully, I was able to keep my guy cooking for another 7 weeks, but they experienced my worst fears.

I decided to play along with their Feeding a Broken Heart campaign, a salute to their young son and everyone else has suffered such a terrible loss. I made their Crockpot Sweet Potato Lentils, and it was delicious. I swapped in Trader Joe’s luscious coconut cream instead of coconut milk and used Ancho chile powder as my chile powder. Please check out their site for the recipe.

I thought it was a good idea to try Japanese sweet potatoes. A glorious pink skin hides a white flesh. Who knew that it would look like a murky bowl of gruel in the end. Creamy and coconutty, red lentils are always a great match with sweet potatoes. These are flavoured with an Indian slant using coriander, garam masala and Ancho chile powder. Enjoy!

PS. I am sharing this with Meatless Mondays, Slow Cooked Challenge and My Legume Love Affair.