Slow Cooker Red Lentil, Chickpea, & Coconut Soup

• 2 tablespoons butter
• 1 medium yellow onion, diced (about 1 1/2 cups diced)
• 3/4 cup diced carrots
• 2 teaspoons minced garlic
• 1 tablespoon curry powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 cup dried red lentils, rinsed
• 2 15.5-ounce cans chickpeas, drained
• 1 14-ounce can light coconut milk
• Fresh cilantro and lime wedges for serving

DIRECTIONS:

1. In a medium saute pan over medium-low heat, melt the butter.
2. Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
3. Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
4. Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
5. Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
6. Cook on low for about 8 hours.
7. Taste and add additional salt if necessary.
8. Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.