Place all ingredients except the coconut milk and cilantro in the slow cooker. Cook on high for 3-5 hours or on low for 4-6 hours until lentils are soft.
Stir in coconut milk. Allow mixture to cool and transfer to a large resealable freezer bag. Remove excess air, seal, and freeze.
Cooking instructions:
Thaw. Reheat and serve. If desired, top with fresh cilantro.