Ingredients

• 2 15-oz cans kidney beans, drained and rinsed
• 2 cups brown or green lentils picked over and rinsed
• 1 small yellow onion finely chopped
• 32- oz reduced-sodium vegetable or chicken stock
• 2 cups water
• 1 6-oz can tomato paste
• 1 ½ teaspoons kosher salt plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• 1 teaspoon turmeric
• 1 cup coconut milk from a can
• Freshly ground pepper chopped cilantro, chopped green onion, and sliced avocado for topping (optional)

Steps

1. Add the kidney beans, lentils, onion, stock, water, tomato paste, salt, cumin, chili powder, and turmeric to a 6-quart slow cooker.
2. Cook on high for 4 hours or low for 6 hours, or until the lentils are very tender.
3. Add the coconut milk, stirring to combine. If the mixture seems dry, add a splash more water or stock. Taste and add additional salt if desired.