Slow Cooker Red Curry Lentils
Author: 
Recipe type: Slow-Cooker Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients:
  • 4 cups brown lentils
  • 1 15.25 ounce can of red kidney beans (about 1½ cups cooked beans)
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 4 tablespoons butter or coconut oil (optional)
  • 4 ounces red curry paste (about 10 tablespoons—more or less to taste)
  • 1 tablespoon garam masala
  • 1½ teaspoons turmeric
  • 2 teaspoon maple syrup or honey
  • ¼ teaspoon cayenne pepper (more or less to taste)
  • 2 cans tomato puree (15 ounces each)
  • 1 can diced tomatoes (15 ounces)
  • 6-8 cups water
  • 1 teaspoon salt plus more to taste
  • ½ cup milk, cream, or coconut milk
  • foolproof brown rice for serving
Optional Garnish
  • cilantro
  • sour cream
Instructions:
  1. Rinse the dry lentils and check for any debris or stones then add to 6-quart slow cooker.
  2. Add kidney beans, onions, garlic, ginger, butter, curry paste, spices, maple syrup, and tomatoes (puree and diced tomatoes). Add 6-8 cups of water. I prefer a thicker dish so I use about 6 cups. You can always add more water later to thin the lentils to your desired consistency.
  3. Stir to combine making sure the lentils are covered with liquid. Cover and cook for 4-5 hours on high or 7-8 hours on low. Lentils will be soft when fully cooked.
  4. Stir in cream and then make any final adjustments to the flavor with added salt, pepper, or cayenne pepper.
  5. Serve over brown rice and garnish to taste.
Notes:
We recommend using organic ingredients when possible.

This recipe serves a crowd. So, if you're not looking to serve as many or you don't have a 6-quart slow cooker. Divide the ingredients in half adjusting as needed. It's a super flexible recipe so don't worry too much if you have a little too much of one thing or not enough of another.

Although not necessary, for extra flavor saute the onions, garlic, ginger, and curry paste in the butter/coconut oil before adding it to the slow cooker. A quick way to help the aromatics bloom before adding them to your slow cooker is to microwave them (onions, garlic, ginger, and curry paste) stirring occasionally until the onions soften (about 3-5 minutes). Then proceed with the recipe instructions.
Recipe by Bruce Bradley at https://brucebradley.com/recipes/slow-cooker-red-curry-lentils/