Step 1

Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.

Step 2

Stir in the coconut milk. Serve over basmati rice and top with fresh cilantro.