Slow Cooker Curried Lentils

Crock Pot Curry Lentils are the ideal make-ahead meal for a busy day. Pop everything in the slow cooker in the morning, go about your day, and come home to a warm, aromatic pot of lentils. This recipe gets even better the next day, so leftovers are a welcome bonus.

This Crock Pot Curry Lentils recipe combines hearty brown lentils, vegetables, spices, tomatoes, and coconut milk for a rich, flavorful meal. Serve it over rice, with naan bread, over wilted spinach, or on mashed potatoes. It’s a comforting, vegetarian main perfect for weeknights or meal prep.

I use a hot curry powder, so I don’t add cayenne. If your curry powder is mild and you like heat, add a dash or two of cayenne pepper. Taste the lentils midway through cooking or before serving to adjust salt and spice, and to check lentil tenderness.

Slow cooker models vary. My older crock pot needs a bit more time, so I often cook on High for 5–6 hours instead of the recipe’s shorter High time. Lentils absorb a lot of liquid, so check once or twice and add extra broth if needed. If you’ll be away all day, use the Low setting and add the extra broth at the start—Low = low stress.

Crock Pot Curry Lentils

Ingredients

• 16 oz brown lentils
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 1 (15.5 oz) can garbanzo beans (chickpeas), drained and rinsed
• 4 garlic cloves, pressed or finely diced
• 7 cups vegetable broth, divided
• 1 (29 oz) can crushed tomatoes
• 2 tsp grated ginger
• 1 tsp ground cumin
• 2 tsp garam masala
• 2 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cinnamon
• ½ tsp ground coriander
• 1 tsp sugar
• 1½ tsp kosher salt (adjust to taste)
• 2 bay leaves
• 1 can coconut milk (added near the end)

Instructions

1. Rinse the lentils in a colander and pick through them to remove any debris or small stones.
2. Add the lentils to the crock pot.
3. Pour in 6 cups of the vegetable broth. Reserve the remaining cup of broth to thin the lentils later if needed.
4. Add the chopped onion, diced carrots, garbanzo beans, garlic, crushed tomatoes, grated ginger, and all the spices (cumin, garam masala, curry powder, turmeric, cinnamon, coriander, sugar, salt) plus the bay leaves. Stir to combine and cover with the lid.
5. Cook on High for 4–5 hours or on Low for 6–8 hours. Cooking times vary by slow cooker and lentil type; cook until the lentils are tender. Brown lentils will generally take about the times above.

Before Serving

• Stir in the coconut milk and taste for seasoning. Adjust salt, spice, or consistency with the reserved broth as needed.

Serving Ideas

• Serve over steamed rice for a classic pairing.
• Serve over baby spinach or other greens—roughly chopped—for a lighter presentation.
• Try it over mashed potatoes for a hearty twist.
• Garnish with chopped cilantro or parsley before serving.

Notes

Approximate serving size is 3/4 cup. This recipe adapts flavors inspired by popular slow-cooker lentil curries; feel free to adjust spices to suit your taste. If you plan to be away for many hours, cook on Low and add the extra broth at the start to prevent drying out.

Nutrition

Calories: approximately 175 kcal per serving. Nutrition information is an approximation and will vary based on specific ingredients and portion sizes.

Additional Info

Course: Dinner, Main Course, Vegetarian. Cuisine: Indian-inspired flavors. This lentil curry is naturally vegetarian and can be made vegan by choosing a coconut milk with no added dairy.

Resources to Make This Recipe

Basic equipment for this recipe includes a 4–6 quart slow cooker and standard kitchen tools: a colander for rinsing lentils, a medium can opener, a vegetable grater for ginger, and a wooden spoon for stirring. Use full-fat canned coconut milk for the creamiest result; light coconut milk will be thinner but still tasty.