Description
A warm and comforting slow cooker dish featuring tender lentils simmered in a rich, spiced coconut sauce. This hearty plant-based meal is nourishing, flavorful, and perfect for busy days.
Ingredients
- 2 cups dried brown or green lentils, rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13–14 oz) coconut milk
- 2 1/2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups fresh spinach (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Optional: In a skillet, heat olive oil over medium heat and sauté onion, garlic, and ginger until fragrant.
- Add rinsed lentils to the slow cooker.
- Stir in diced tomatoes, coconut milk, vegetable broth, and sautéed aromatics if using.
- Add curry powder, cumin, turmeric, smoked paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until lentils are tender.
- If using spinach, stir it in during the last 15 minutes of cooking and allow it to wilt.
- Taste and adjust seasoning as needed.
- Serve warm, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- Add diced sweet potatoes for extra heartiness.
- Include red pepper flakes or chopped chilies for more heat.
- Mash a portion of the lentils for a thicker texture.
- Serve over basmati rice or with warm naan.
- Store in the refrigerator for up to 5 days.
- Freeze portions for up to 3 months and thaw overnight before reheating.
- Add a splash of broth or coconut milk when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg
