Crockpot Curried Lentils
Warm, comforting, and bursting with bold flavors, Crockpot Curried Lentils is the ultimate one-pot wonder for busy days. This slow-cooker recipe combines tender red lentils, aromatic spices like curry powder, cumin, and turmeric, and creamy coconut milk to create a luxuriously rich and hearty dish that’s perfect for weeknight dinners or meal prepping. Toss in vibrant baby spinach for a pop of freshness, and serve it over fluffy basmati rice for a wholesome, satisfying meal. With minimal prep and a hands-off cooking process, this vegan and gluten-free recipe is a stress-free way to enjoy a nutrient-packed dinner brimming with exotic flavor. Don't forget to finish it off with a sprinkle of fresh cilantro for an irresistible garnish!
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Recipe Information
Ingredients
- 2 cups red lentils
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 14-ounce can diced tomatoes (canned, undrained)
- 1 13.5-ounce can coconut milk
- 3 cups vegetable broth
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 cups cooked basmati rice (optional, for serving)
Instructions
Rinse the red lentils under cold water until the water runs clear, and drain thoroughly.
In a slow cooker, combine the rinsed lentils, diced onion, minced garlic, and minced ginger.
Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the slow cooker, and stir to coat the aromatics and lentils evenly in the spices.
Pour in the diced tomatoes (including their juices), coconut milk, and vegetable broth. Stir well to incorporate all ingredients.
Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the lentils are soft and the flavors are melded together.
About 15 minutes before serving, stir in the baby spinach and cook until wilted.
Season the lentils with salt and black pepper, tasting to adjust as needed.
Serve the curried lentils warm, optionally over a bed of basmati rice, and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8362 mg | 364% | |
| Total Carbohydrate | 422.1 g | 153% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 51.7 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4003 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
