Slow cooker south Indian lentil stew
5
Points®
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)
Canned diced tomatoes
15 oz
Chopped frozen spinach
10 oz
Chicken broth
4 cup(s)
Uncooked onion
1 small
Fresh ginger
1 Tbsp
Jarred minced garlic
1 Tbsp
Curry powder
1 Tbsp
Mustard seed
1 tsp
Ground cumin
0.5 tsp
Ground coriander
0.5 tsp
Cayenne pepper
0.25 tsp
Kosher salt
1 Tbsp
Sugar
2 tsp
Fresh lemon juice
2 tsp
Cilantro
0.333 cup(s)
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.
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