Crock-Pot Madras Lentils
They’re ridiculously simple to cook. I found this fantastic and super easy crock pot recipe @peasandcrayons and fell in love.
Servings: 6 servings
Calories: 216kcal
Equipment
- crock pot
Ingredients
- 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
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!
Recipe Notes
- Prefer to used dried lentils? Simply add 1 cup of raw dried lentils to your crock-pot and increase the amount of tomato sauce used to two 15 oz cans total of sauce, plus add 1/2 cup of veggie broth to the mix. The lentils will soak up the extra liquid as it cooks.
- You can use one extra large russet potato for this dish or go with two smaller russet potatoes. I've also made this with Yukon gold potatoes and it works great! You'll want to aim for 2-3 cups of diced potato total.
Nutrition
Calories: 216kcal