Step 1

Add the kidney beans, lentils, onion, stock, water, tomato paste, salt, cumin, chili powder, and turmeric to a 6-quart slow cooker.

Step 2

Cook on high for 4 hours or low for 6 hours, or until the lentils are very tender.

Step 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.