Slow Cooker Red Lentils

Who will fill your home with good smells and make you feel like a domestic rock star?

Your slow cooker, that’s who.

This red lentil dish with ginger, garlic and onion is one of my favorite speedy weeknight dishes. The sauce is a mixture of crushed tomatoes, coconut milk and aromatic curry spices. It requires almost zero prep beyond light chopping and a little measuring: simply mix the ingredients together in your slow cooker, set it, and go about your day.

Magically easy to prepare.

When you return home all you’ve got to do is figure out what to serve alongside it. I often pair these lentils with jasmine rice, topped with a drizzle of peppery olive oil and some mango chutney if I’m feeling indulgent. I also highly recommend serving it with Naan or crusty bread in nice big hunks for dunking and swiping up the last few drops. Leftovers are equally as delicious and will leave you full & happy the next day.

Instant feast.

Slow Cooker Red Lentils

1 1/2 cups red lentils
3 cups vegetable broth
1 14.25-ounce can tomato puree (or diced tomatoes)
1 large onion, diced
2 garlic cloves, minced
1 tsp. fresh minced ginger
1 Tbsp. curry powder
1 tsp. turmeric
1 tsp. cumin
sea salt and freshly ground black pepper
1/2 cup coconut milk

For serving:
Hot cooked jasmine or brown rice
cilantro, optional
crusty bread or Naan
fresh lemon juice, optional

Place red lentils into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils. Drain well and rinse. Place in a slow cooker and add the vegetable broth. Add the diced tomatoes, onion, garlic, ginger, curry powder, turmeric and cumin. Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.

Remove lid after cooking time and stir. Taste and add more salt and pepper, if needed. Right before serving, add coconut milk to lentils and stir to combine.

To serve, ladle lentils over rice and top with a squeeze of fresh lemon, cilantro, and fresh ground pepper.