Slow Cooker Curry Lentils
I made this because I feel like even though it isn’t cold outside, Texas just needs a big, warm hug. My apartment survived Hurricane Harvey (GAD), but there’s still a lot of flooding and devastation around me. I made these Slow Cooker Curry Lentils to get myself out of this funk! It’s a simple recipe, just toss everything into the slow cooker and indulge in these comforting lentils. Stay safe out there my fellow Texans, the recovery process is a marathon not a sprint. Don’t forget to self care and eat! xo
- 8 oz green lentils
- 1 cup white onion chopped
- 1 red pepper deseeded and diced
- ½ cup coconut milk
- 2 cloves garlic minced
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Cholula hot sauce
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- Add all ingredients into slow cooker and stir well.
- Slow cook on high for 4 hours or on low for 6.
- Check after 2 hours and add more vegetable broth as needed, you don't want the curry to be too dry.
- Serve over white rice or Jasmine rice.
- Refrigerate leftovers immediately.
Nutritional Content Source: Slow Cooker Curry Lentils
| Nutritional Info | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Slow Cooker Curry Lentils | 253 | 43g | 2g | 16g | 0mg | 1069mg | 5g | 20g |
I purchased this Indian curry paste from a local food vendor here in Houston, which gave me a nice head start to this recipe. It’s not necessary, but it really gives an authentic flavor and smell to the curry lentils! Also, make sure to rinse the lentils prior to placing in the slow cooker!
