Crock-Pot Madras Lentils
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Peas and Crayons · by Jenn Laughlin - Peas and Crayos★ 5.0 (67)

Crock-Pot Madras Lentils

NUTRITION · PER SERVING250M COOK
CAL 31%·PRO 35%
CARBS 112G73% OF CAL
9G FIBER8G SUGAR95G OTHER
FAT 11G17% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian Madras-spiced lentil and bean curry with potatoes and coconut milk, made effortlessly in a slow cooker. Comfort food with Indian flavors.

mainindiancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups cooked lentils*
  • 2 cups canned tomato sauce/puree
  • 1/2 large onion ((approx. 1 + 1/2 cups finely diced))
  • 1 large russed potato ((approx. 2-3 cups peeled and cubed))
  • 1/2 cup unsweetened coconut milk
  • 3 TBSP butter ((or vegan equivalent))
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • freshly ground black pepper (to taste)
  • crushed red pepper flakes (to taste)
  • rice or quinoa make a great base for this dish!
  • fresh chopped basil or parsley to garnish
  • a dollop of sour cream ((vegan or regular -- MY FAVORITE TOPPING!))
  • something SPICY! I added chili paste to this dish recently and LOVED it!
  • curry powder/paste <-- they change the entire flavor profile of the dish but are super delicious if you're up for it!
  • The original dish also had red kidney beans in the mix so if you're a fan
PREP
10M
SODIUM
180MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.