I recently started trying some vegan dishes, mostly because my mom has been eating a vegan diet to see if it will help ease some of her inflammation-related health issues (hi, Mom! *waving*). I am actually trying the recipes not because they are vegan, but more because they just sound delicious!
However, I do believe that a plant-based diet has its benefits, and although I am not planning to go completely vegetarian or vegan at the moment, I am definitely trying to incorporate more plant-based meals into our dinner plans. So far, this one has been one of our favorites!
Now, before I talk about this dish, in the spirit of full disclosure I will confess that Thing 2 did not like this at all. It has tomatoes, it has a little spicy kick (which the rest of us love), and overall it is just not something that he would immediately take to. I knew that even before he tried it.
However, I will keep serving this dish periodically, because it really is so flavorful and I think he will eventually come around! In our house, if you don't like the dinner, you are not generally required to clean your plate, but you are required to eat at least some of what is served.
As I always say (and the boys are probably sick of hearing), eating something you don't like will not kill you! Sometimes we need to eat things even if they are not our favorites, just because they are good for us and we need the nutrition for our bodies to function properly. (Although Thing 2 is not completely convinced of that, I am sure!) And you never know, you may end up surprising yourself and not disliking something as much as you think you will!
This recipe was adapted from Our Best Bites, whose recipe was adapted from a Weight Watchers recipe. This meal is great if you want a big bowl of flavor without the guilt! Each generously sized serving is around 100 calories.
It is also really filling and super-nutritious! Did you know that lentils are actually little nutritional powerhouses? Besides being a great source of fiber, they also provide B vitamins, protein, iron, and more! So this recipe is a good opportunity to start to work more lentils into your family meal plan, which is good for everyone!
This post may contain affiliate links which won’t change your price but will share some commission.
Slow Cooker Red Lentil Curry
If you love this recipe, please give it 5 stars!
And I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
📋 Recipe Card
Slow Cooker Red Lentil Curry
- 2 cups red lentils
- 10 ounces fresh spinach (can substitute frozen, if needed)
- 2 cups frozen cauliflower
- 15 ounces diced tomatoes (1 can)
- 1 onion (chopped)
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 2 tablespoons curry paste (I used mild)
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
- Combine all the ingredients except for the lime juice and cilantro in the slow cooker.2 cups red lentils, 10 ounces fresh spinach, 2 cups frozen cauliflower, 15 ounces diced tomatoes, 1 onion, 1 tablespoon minced garlic, 1 teaspoon ground ginger, 4 cups vegetable broth, 2 tablespoons curry paste, ½ teaspoon ground coriander, ½ teaspoon cumin, ½ teaspoon cayenne pepper, 2 teaspoons sugar, 1 ½ teaspoons salt
- Cook on low for 6-8 hours.
- Stir in lime juice and cilantro and serve.1 tablespoon lime juice, ¼ cup chopped cilantro
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Hey there, you might be interested in these products!
I am not a fan of slow- cooker recipes, because I start cooking only when I am hungry. Can you please add stove -top or pressure cooker modifications for your yummy recipes? Thanks.
Hi Sam, I definitely do that when I can! But just to give you some perspective as to why I often don't, keep in mind that I always test my recipes thoroughly to make sure that the instructions are reliable. Therefore, when I add modifications for different cook methods, I have to test all of them, which exponentially adds to the time and effort and cost of posting the recipe. Plus, my family eats all the recipes I test, so we would have way too much food in the house if I made every recipe multiple times for different cook methods, and my freezer is already full as it is, lol! However I definitely appreciate the suggestion, and will try to work in different cook methods to my instructions whenever I can!
Mother of 3
Thanks for sharing at the Welcome Spring Linky. Pinned.
We love curry, but I have never tried cooking my own. Can't wait to make it! Thanks for sharing with SYC.
Looks delicious! We are also interested in eating more vegan/vegetarian meals and this looks like a good hearty, healthy meal.
Helen at the Lazy Gastronome
This sounds so good - pinned! Thanks for sharing at the What's for Dinner party.
I used thai curry and it was very delicious. Thank you
Awesome recipe, I will recommand it to all my family 🙂
I am so glad you liked it! Thanks for stopping by to let me know, you made my day! 🙂
Hello! What type of curry paste did you use? Looks great.
Hi Simone! I use Patak's curry paste. It is red and comes in hot or medium. Enjoy! Thanks for stopping by! 🙂
I am half- way through preparing the dish. Do you really not add any water?
You have liquid from the diced tomatoes and the vegetable broth, so if you added those, you are good! I never added any additional water. Hope you enjoy it! 🙂