Slow-cooked all day in a flavorful sauce, these lentils require almost zero prep and make for a healthy, comforting dinner! Lentils are generally an unassuming ingredient, but the red curry sauce takes them to a whole new level. This really is one of the best things I’ve made in awhile!
Most good slow-cooker meat recipes require a bit more prep work for delicious results. This curry however (like my pinto beans), is truly a throw it all in the slow-cooker and walk away kind of meal. I also almost always have the ingredients to make this in my pantry. I love having meals like this on stand-by for busy days!
Leftovers from this meal freeze beautifully. I usually make this along with a double batch of brown basmati rice (this rice is amazing!). I freeze half of the lentils and rice in separate quart-size mason jars so I can have a ready-to-go meal in my freezer. You can either defrost the curry in the refrigerator overnight, or just add to a sauce pan straight from the freezer with a little water to reheat.
Having ready-to-go meals on hand is something I’ve found to be really helpful while following a gluten-free diet. You can’t just stop at Wendy’s on the way home! Even if you don’t have to eat gluten-free, this lentil curry is truly delicious. You’ll thank yourself later for having it around!
- 1 pound lentils, rinsed and picked over
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 3 tablespoons red curry paste
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- pinch of cayenne pepper
- 1 teaspoon sugar
- 1 28oz can crushed tomatoes
- 2 cups chicken stock or broth
- 1/2 teaspoon salt. plus more to taste
- 1/2 cup coconut milk
- cilantro for garnish/serving
- Combine the lentils, onion, garlic, ginger, red curry paste, curry powder, turmeric, cumin, cayenne, sugar, tomatoes, and chicken stock in the slow-cooker. Cook on low for 6-8 hours.
- During cooking, you can add more water/stock as needed to thin the consistency to your liking.
- When the lentils are soft and done cooking, add the salt and season to taste. Stir in the coconut milk. Serve over brown rice garnished with cilantro. Enjoy!
*Leftovers freeze great! I usually store them in a mason jar and defrost either in the refrigerator overnight, or straight from the freezer in a saucepan with a little water added.
Recipe adapted from Pinch of Yum