INGREDIENTS:

• 4 cups peeled cubed sweet potato (about 2 medium)
• 3 & 1/2 cups water, divided
• 2 cups dried red lentils
• 2 cups vegetable broth
• 3/4 cup finely chopped white onion
• 3 Tbsp Thai red curry paste* (such as Thai Kitchen)
• 2 tsp garam masala
• 2 tsp grated peeled fresh ginger
• 2 tsp ground turmeric
• 1 Tbsp sugar, divided
• 3/4 tsp kasher salt
• 3 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 cup canned light coconut milk
• 1/2 cup apple cider vinegar
• 1 cup very thinly sliced red onion
• 4 cups hot cooked brown rice
• 1 cup fresh cilantro leaves

DIRECTIONS:

1. Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in 5 or 6 quart slow cooker coated with cooking spray.
   Add 1 tsp sugar, salt, garlic and tomato paste; stir well to combine.
   Cover and cook on low 8 hours.
   Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.

2. Combine remaining 1/2 cup water, remaining 2 tsp sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling.
   Add onion to vinegar mixture; let stand 20 minutes at room temperature.
   Drain.

3. Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 & 1/4 cups lentil mixture, 2 Tbsp red onion mixture and 2 Tbsp cilantro.

*Cut red curry paste in half.
-Add cooked dry peas