Slow cooker south Indian lentil stew
1
Points® value
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
6
Difficulty
Easy
Who can say no to a 1-step recipe? Not us! This flavorful stew takes only 20 minutes to prep and comes together into a rich and creamy Indian-spiced stew, ideal for serving over steamed rice or with spicy tandoori chicken or shrimp. Make it for a veggie forward dinner or go full-on vegetarian and substitute vegetable or mushroom broth for the chicken stock. No matter how you choose to serve it, this hearty dish is very filling and comforting in warm and cold weather. In the slow cooker, lentils melt into a creamier texture. Want more vegetable presence without disruption the balance of flavors? Add more spinach to your plate.
Ingredients
Dry lentils
2 cup(s), red variety
Canned diced tomatoes
15 oz
Chopped frozen spinach
10 oz, thawed and drained
Chicken broth
4 cup(s), or vegetable broth
Uncooked onion
1 small, minced
Fresh ginger
1 Tbsp, fresh, minced
Jarred minced garlic
1 Tbsp
Curry powder
1 Tbsp
Mustard seed
1 tsp
Ground cumin
½ tsp
Ground coriander
½ tsp
Cayenne pepper
¼ tsp
Kosher salt
1 Tbsp
Sugar
2 tsp
Fresh lemon juice
2 tsp
Cilantro
⅓ cup(s), fresh, minced
