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Photo of Slow cooker south Indian lentil stew by WW

Slow cooker south Indian lentil stew

6
1
1
SmartPoints® value per serving
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
6
Difficulty
Easy
This rich and creamy Indian-spiced stew is amazing over steamed rice. Or serve with spicy tandoori chicken or shrimp.

Ingredients

Dry lentils

2 cup(s), red variety

Canned diced tomatoes

15 oz

Chopped frozen spinach

10 oz, thawed and drained

Reduced sodium canned chicken broth

4 cup(s), or vegetable broth

Uncooked onion(s)

1 small, minced

Ginger root

1 tbsp(s), fresh, minced

Minced garlic

1 tbsp(s)

Curry powder

1 tbsp(s)

Mustard seed

1 tsp(s)

Ground cumin

½ tsp(s)

Ground coriander

½ tsp(s)

Cayenne pepper

¼ tsp(s)

Kosher salt

1 tbsp(s)

Sugar

2 tsp(s)

Fresh lemon juice

2 tsp(s)

Cilantro

⅓ cup(s), fresh, minced

Instructions

  1. Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro. Yields about 1 cup per serving.

Notes

Don’t be intimidated by the spice list in this dish – if you’re missing one or two, it will still taste delicious.

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