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    Home » Recipes » Main Dishes

    Slow Cooker Red Lentil Curry

    Published: Mar 30, 2014 Modified: Aug 12, 2019 by Kristin King / This post may contain affiliate links

    Jump to Recipe | Pin Recipe

    Side view of red lentil curry in a white bowl with white plates stacked in the background. 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!

    Side view of slow cooker red lentil curry in a white bowl on a red and green striped cloth with a fork on the side.

    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!

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    Side view of red lentil curry in a white bowl with a glass of wine in the background.

    Slow Cooker Red Lentil Curry

    Recipe Author: Kristin
    This dish is vegan, but that doesn't matter because it's so tasty you will love it for the flavor alone! Adapted from Our Best Bites.
    5 from 3 votes
    Print Recipe Share by Email Bookmark Saved!
    Prep Time 10 minutes mins
    Cook Time 6 hours hrs
    Total Time 6 hours hrs 10 minutes mins
    Course Entree
    Cuisine American
    Servings 8
    Calories 206 kcal

    Ingredients
     

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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

    Notes

    Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.

    Nutrition

    Serving: 1g | Calories: 206kcal | Carbohydrates: 36g | Protein: 13g | Fat: 1g | Sodium: 951mg | Potassium: 827mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4330IU | Vitamin C: 32.1mg | Calcium: 93mg | Iron: 5.2mg

    Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    Hey there, you might be interested in these products!

     

    Enjoy!
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      Recipe Rating




    1. Sam

      April 22, 2023 at 6:51 pm

      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.

      Reply
      • Kristin King

        April 23, 2023 at 8:27 am

        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!

        Reply
    2. Mother of 3

      April 05, 2018 at 6:51 pm

      Thanks for sharing at the Welcome Spring Linky. Pinned.

      Reply
    3. Jann Olson

      March 29, 2018 at 12:45 pm

      We love curry, but I have never tried cooking my own. Can't wait to make it! Thanks for sharing with SYC.
      hugs,
      Jann

      Reply
    4. Justin Birkholz

      March 24, 2018 at 1:59 pm

      Looks delicious! We are also interested in eating more vegan/vegetarian meals and this looks like a good hearty, healthy meal.

      Reply
    5. Helen at the Lazy Gastronome

      March 21, 2018 at 11:06 am

      This sounds so good - pinned! Thanks for sharing at the What's for Dinner party.

      Reply
    6. Pascal Michon

      October 04, 2017 at 4:54 am

      Hi

      I used thai curry and it was very delicious. Thank you

      Reply
    7. Jean

      May 30, 2016 at 10:53 am

      Awesome recipe, I will recommand it to all my family 🙂

      Reply
      • Kristin King

        May 30, 2016 at 7:23 pm

        I am so glad you liked it! Thanks for stopping by to let me know, you made my day! 🙂

        Reply
    8. Simone

      January 26, 2016 at 6:42 pm

      Great thanks!

      Reply
    9. Simone

      January 25, 2016 at 10:53 pm

      Hello! What type of curry paste did you use? Looks great.

      Reply
      • Kristin King

        January 26, 2016 at 6:36 am

        Hi Simone! I use Patak's curry paste. It is red and comes in hot or medium. Enjoy! Thanks for stopping by! 🙂

        Reply
    10. David

      November 21, 2014 at 4:15 am

      I am half- way through preparing the dish. Do you really not add any water?

      Reply
      • Kristin King

        November 21, 2014 at 6:30 pm

        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! 🙂

        Reply
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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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