Crock Pot© cooking is the best way for lazy people to prepare meals – you toss everything into one pot in the am, turn the knob to high and come back to a wonderful smell and dinner all ready to go – easy peasy!

I wanted to make an Indian-themed dinner, so I started with about 3 cups of split lentils (I used red ones, but heck, use what you have, just make sure you rinse them thoroughly).  Into the pot with a can of diced tomatoes, two of those McCormick spice cards from the freebie at Jewel (I used tikki masala), one jar of medium sliced jalapeño peppers, about a tablespoon of turmeric powder, one medium onion chopped, touch of salt (you can add more later) and one can of coconut milk.  You need to add some oil or fat, so I added a couple of scoops of coconut oil – it’s a mild, slightly sweet fat that works well with many recipes.  Add enough water/liquid to get within a couple of inches of the top.  Let it cook for about six hours before tasting – whoa!  A little bit too spicy, so I added one of those Phillie cooking cream containers from the freezer to temper the bite.  Ladle into bowls and garnish with chopped cilantro.  You can also serve this on a bed of rice, which will tone down the heat even more.  I’m serving it with an order of Naan bread from all those freebie deals at Jewel (which filled my freezer nicely, thankyouverymuch).

And that’s Crock Pot©, not crackpot, BTW…