Crock Pot Curry Lentils
Crock Pot Curry Lentils are easy to make and packed with wonderful flavor!
Servings: 8 servings
Ingredients
- 16 oz Brown Lentils
- 1 large Yellow Onion, chopped
- 2 Medium Carrots, diced
- 1 15.5 oz can Garbanzo Beans, drained and rinsed
- 4 Garlic Cloves, pressed or finely diced
- 7 cups Vegetable Broth, divided
- 1 29 oz Can Crushed Tomatoes
- 2 tsp Ginger, grated
- 1 tsp Cumin Powder
- 2 tsp Garam Masala
- 2 Tbsp Curry Powder
- 1 tsp Turmeric
- ½ tsp Cinnamon
- ½ tsp Coriander
- 1 tsp Sugar
- 1 ½ tsp Kosher Salt
- 2 Bay Leaves
- 1 can Coconut Milk
Instructions
- Rinse lentils in a colander and pick through (to remove debris and little stones).
- Add lentils to crock pot.
- Pour in 6 cups of the broth (Keep remaining broth to add if lentils get too thick).
- Add all other ingredients except the coconut milk to the crock pot. Stir and put lid on.
- Set to High and cook for 4-5 hours, or Low for 6-8 hours. Cooking time will vary with different models of slow cookers. You want to cook until the lentils are soft (different types of lentils will cook at different times. I used brown lentils).
Before Serving
- Stir in the coconut milk.
Serving Ideas
- Serve over rice.
- Serve over Baby Spinach, roughly chopped.
- Serve over mashed potatoes.
- Garnish with cilantro or parsley.
Notes
Approx. 3/4 cup size servings. -------- Adapted from Pinch of Yum - Crockpot Red Lentil Curry
Nutrition
Calories: 175kcal
