Crock-Pot Madras Lentils
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Calories
216 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Crock-Pot Madras Lentils
Description
Crock-Pot Madras Lentils brings together cooked lentils, tomato sauce, onion, cubed potato, garlic, coconut milk, butter (or vegan substitute), and a mix of spices including cumin, oregano, salt, and pepper in a slow cooker. The ingredients are combined and cooked on high for about 3.5 to 4 hours until thick and flavorful. The potatoes soften and absorb the spices while the lentils thicken the mixture to a hearty stew-like consistency. Garlic and seasoning build savory layers, and the coconut milk adds a creamy element.
The dish’s base of tomatoes and coconut milk provides a tangy, creamy balance that complements the warmth of cumin and optional red pepper flakes. It’s traditionally served over rice or quinoa, making it a filling vegetarian main or side dish. Optional fresh herbs add brightness at serving.
Additional flavor variations include adding curry powder or Thai red curry paste. Using dried lentils instead of cooked ones requires adjusting liquid amounts and longer cooking time. Adjust seasonings and liquid to reach desired thickness.
This preparation works well for meal prep, slow cooker convenience, or a comfort food dish with versatile topping options.
Ingredients
- 2 cups lentil cooked
- 2 cups tomato sauce canned or puree
- ½ onion approx. 1 + 1/2 cups finely diced, large
- 1 potato approx. 2-3 cups peeled and cubed, large, russet
- ½ cup coconut milk unsweetened
- 3 TBSP butter (or vegan equivalent)
- 3 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp oregano dried
- ½ tsp cumin
- black pepper to taste, freshly ground
- red pepper flakes to taste, crushed
OPTIONAL EXTRAS:
- rice or quinoa
- basil or parsley, fresh, chopped, for garnish
- sour cream vegan or regular -- MY FAVORITE TOPPING!, a dollop of
- chili paste used for spice
- curry powder or curry 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 feel free to add some cooked beans! You may want to add little extra liquid and seasonings if you do, but otherwise you're good to go!
Instructions
- You're going to laugh at how easy this is: Use some the butter or Earth Balance to lightly grease the sides of your crock-pot then dump EVERYTHING into your slow cooker.
- Set to HIGH for 3.5-4 hours and go about your day/evening as per usual.
- Once time is up, taste and add any additional seasonings your taste buds prefer. This dish comes out super thick (LOVE IT) but you could also thin it a bit with some additional coconut milk or veggie broth as desired. Simply amp up the seasonings to compensate!
- Garnish with an optional sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad!
Notes
- To use dried lentils instead of cooked, add 1 cup raw dried lentils, increase tomato sauce to two 15 oz cans, and add ½ cup vegetable broth to provide enough cooking liquid.
- Use one extra large russet potato or two smaller ones to reach 2-3 cups of diced potatoes; Yukon gold potatoes also work well.
- Add a spoonful of curry powder or Thai red curry paste to change the flavor profile if desired.
- This dish thickens considerably; adjust the amount of coconut milk or broth if you prefer a thinner consistency, balancing seasonings accordingly.
- Serve garnished with fresh parsley or basil and optionally with a dollop of sour cream or vegan alternative for creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 680mg | 28% |
| Potassium | 702mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 41mg | 4% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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