Crockpot Red Lentil Curry

1 1/2 cup boiling water
3/4 cup dried coconut
3 cups red lentils
1 28 oz. can diced tomatoes
4 tbsp red curry paste
4 cups warm water
1 tbsp minced ginger
1 tsp minced garlic
1/2 tbsp curry powder
1 tsp dried minced onion
1/2 tsp red pepper flakes
2 tsp cane sugar
1 tbsp lime juice
1 tsp salt

In a blender carafe, combine the boiling water with the dried coconut and let sit for 10-15 minutes, then blend together and strain, reserving the coconut milk. While the coconut is soaking, thoroughly rinse the lentils, then add them to a large crockpot along with the can of tomatoes and curry paste. Stir until combined, then add the water, ginger, garlic, curry powder, dried onion, red pepper, and sugar, and stir again. Stir in the coconut milk, then cook in the crockpot on high for 5 hours. Once the lentils have finished cooking, stir in the lime juice and salt. Add additional salt to taste.