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!



Slow-Cooker Red Curry Lentils {Gluten-Free, Dairy-Free}


  • 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


  1. 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.
  2. During cooking, you can add more water/stock as needed to thin the consistency to your liking.
  3. 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