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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
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    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. Sean Emploi serveur

      October 28, 2014 at 12:24 pm

      5 stars
      I want to eat your web site LOL

      Reply
    2. Michelle

      October 22, 2014 at 5:33 pm

      Hi there - is that Indian curry OR Thai curry that you are using?! Thanks!

      Reply
      • Kristin King

        October 24, 2014 at 9:47 pm

        Good question, Michelle! I had to go check the fridge to see what it was that I use! It is Indian curry. Let me know if you have any other questions! I appreciate you stopping by! 🙂

        Reply
    3. Emily Goodchild

      September 12, 2014 at 5:32 pm

      Hey, i'm just wondering how this would freeze and how long you think it lasts in the fridge once you cook it?

      Reply
      • Kristin King

        September 14, 2014 at 8:16 pm

        Hi Emily! The leftovers were a little pasty when reheated, but still really delicious! I would imagine you can store it for 4-5 days in the fridge. I definitely think you could freeze it as well, although I haven't tried it myself. Thanks for stopping by! 🙂

        Reply
        • Emily Goodchild

          September 15, 2014 at 6:16 am

          Thanks.

    4. Phoebe

      July 04, 2014 at 1:11 am

      This looks fantastic! I want to make it soon. How did you make the rice that you served with the curry?

      Reply
      • Kristin King

        July 07, 2014 at 8:38 pm

        Thanks, Phoebe! I used jasmine rice and cooked according to the package directions, and then right before serving I mixed in a couple of tablespoons of chopped fresh cilantro, because I love cilantro! 🙂 I hope you enjoy it, thanks for stopping by!

        Reply
    5. maya

      May 10, 2014 at 4:55 am

      And so many people don’t realize that it’s inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that “trigger” the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!
      my post pro-plombier-paris

      Reply
    6. Daphne

      April 05, 2014 at 5:08 am

      Good Morning Kristin, I love all the ingredients which you have used in your slow cooker red lentil curry and I have each and every ingredient in my store cupboard. On Tuesday I am going to my sewing group, so I am going to make this curry before I go, so that our evening meal will be ready to eat when I return home.
      I use a lot of dried beans and lentils in my cooking as they are so very healthy. Please thank your mother for the tip about meat causing inflammation..... I knew about dairy, but I did not realise meat could cause inflammation.
      Have a lovely weekend.
      Best Wishes
      Daphne

      Reply
      • Kristin King

        April 05, 2014 at 7:34 am

        I will pass that along to her! She is getting to be quite knowledgeable about the effects of different foods on our bodies. Thanks for stopping by, Daphne!

        Reply
        • Melanie

          January 14, 2016 at 9:20 pm

          Hello! What type of curry paste is required - green, red or yellow?

        • Kristin King

          January 15, 2016 at 5:50 pm

          Hi Melanie, I used red curry paste. Glad you stopped by and hope you enjoy it! 🙂

    7. Diane Balch

      April 04, 2014 at 7:53 am

      Pinning this I just bought some red lentils... exactly the kind of recipe I was looking for. Thanks.

      Reply
    8. Mom

      April 03, 2014 at 8:06 pm

      And so many people don't realize that it's inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that "trigger" the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!

      Reply
    9. Mom

      April 03, 2014 at 7:45 am

      5 stars
      Hi Kristin! *waving*. I'm so glad you're trying to incorporate more plants into your regular diet. It's been a marvelous change for me in terms of aches & pains (old age is not for sissies!). Through my new vegan friends, I've met so many people who have been relieved from the pain of arthritis, fibromyalgia, and a large variety of other issues by moving to a plant-based diet. By the way, this recipe is great! The nice thing about recipes like this is that a "heat-lover" can add more spices and a "mild-lover" can decrease the spices......so everyone can be a winner. Love you! Mom

      Reply
      • Kristin King

        April 03, 2014 at 7:54 pm

        Definitely! You can dial it up or down. I think it is so cool how cutting out meat and dairy has helped your pain!

        Reply
      • Sarah

        September 29, 2016 at 8:00 am

        This question is for your mom 🙂 So my mom has some serious health issues and feels miserable all the time. I've tried to talk her in to a plant based diet and I think I may be getting close 😉 Can you tell me what your plant based diet consists of? Did you eliminate soy? and or gluten? I'm very curious to have the answer of some one who has had results from this style of living. Thanks So Much!

        Reply
        • mom

          September 29, 2016 at 5:42 pm

          Hi Sarah, Not knowing what your mom's health issues are might make a PB diet a bit different for her, but generally I follow a plain WFPB (whole foods plant-based) routine. I have eliminated only those things that have ever had a mother!, i.e. meat, fish, eggs, ALL dairy). That may seem drastic, but it leaves SO many other goodies to eat. I eat lots of veggies, loads of potatoes & sweet potatoes, legumes (beans....so many different kinds I can't even count them), lentils, quinoa, seeds, nuts). I'm not fond of leafy salads but I have one everyday. Salad dressings though are difficult because of all of th additives. So, when I'm at home, I make them from silken tofu or I use balamic vinegar, lemon, Braggs' Braggberry, and some others.

          Most (not all) people are allergic to gluten and a WFPB routine resolves most gastrointestinal problems. I have Crohn's disease. No more! Diabetes (adult onset) is most often resolved by WFPB diet. Most doctors don't know very much about nutrition, so it's best to find one or gently tell your doctor that you want to "test" WFPB. Most diabetics find that they need to be monitored because as then eat WFPB foods, their diabetes meds need to be decreased.

          I highly recommend Dr. McDougall's website. He has been a proponent of "natural eating" for over 40 years. He's worked with the Mayo Clinic, Cornell University, and world renowned cardiologists......WFPB is best for heart problems, kidney problems, and on & on. His website is: https://www.drmcdougall.com/health/education/free-mcdougall-program/

          I would recommend that you try to find a WFPB nutritionist in your area, but Dr. McDougall's website says it all.....you can be overwhelmed by all the information on his site. Feel free to ask me more questions if you have any!

        • Sarah

          September 30, 2016 at 4:04 pm

          Thank you so much for the information!

    10. Christina

      April 01, 2014 at 3:02 pm

      5 stars
      Awesome vegetarian meal! Thank you 🙂

      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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