5 from 198 votes
Crock-Pot Madras Lentils
Crock-Pot Madras Lentils is a slow-cooked lentil stew featuring cooked lentils, tomato sauce, diced potato, onion, garlic, coconut milk, butter, and warming spices like cumin and oregano. The dish combines earthy lentils with a rich tomato and coconut milk sauce, thickened and melded by extended cooking. It can be served over rice or quinoa and garnished with fresh herbs and optional toppings. The recipe includes optional curry powder or paste to modify the flavor profile.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
6
servings
Calories:
216 kcal
Course:
Side Dish, Main Course
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 216
% 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.