Slow Cooker Red Lentil Curry

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These aromatic Indian flavors are to die for!

When it comes to curry, the recipe possibilities are endless! This combination of red lentils and spicy red curry is just delicious and incredibly simple to prepare. Once the ingredients are tossed into your slow cooker and before you know it, the aromas of India have filled your kitchen. It’s a slow cooker recipe your whole family will love.

If you are new to cooking lentils, have no fear! With very little effort, these legumes offer awesome nutritional benefits. They are excellent sources of fiber and protein, are low in calories, and contain almost zero fat.

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Slow Cooker Red Lentil Curry

High in fiber and protein, this delicious slow cooker curry will keep your tummy full and your mind guilt-free.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Lunch, Soup
Cuisine Indian
Author SkinnyMs.

Ingredients

  • 2 cups red lentils
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 3 tablespoons red curry paste
  • 2 teaspoons garam masala found in the spice section or see below for recipe
  • 1/2 teaspoon turmeric
  • 25 ounces tomatoes can, pureed
  • 1 teaspoon salt or more to taste
  • 1/8 to 1/4 cup coconut milk
  • green onions garnish
  • rice to serve

Garam Masala

  • 1/2 teaspoon coriander
  • 1/4 teaspoon cardamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Instructions

  • Rinse the lentils and discard any bad ones.
  • To your slow cooker, add the onions, garlic, ginger, cumin, curry paste, garam masala, and turmeric. Stir well.
  • Pour tomatoes over the lentil mixture in the crockpot. Re-fill the can with water and add to the slow cooker. (Make sure that the lentils are covered with liquid!)
  • Cover and cook on low for 6 hours until the lentils are soft. Add salt to taste and coconut milk just before serving.
  • If desired, serve Red Lentil Curry over a bed of brown rice or quinoa. Top with fresh mint.

Nutrition Information

Serving: 1cup | Calories: 199kcal | Carbohydrates: 31.4g | Protein: 12g | Fat: 2.9g | Saturated Fat: 1.3g | Sodium: 528mg | Fiber: 14.4g | Sugar: 3.5g |
SmartPoints (Freestyle): 6
Keywords Slow Cooker, Vegetarian

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29 Comments

  1. I made this tonight and it is very good… I could not find any curry paste so I just added 2 tsp curry and it's good too…

  2. I made this and it was really good… I turned the crock pot off for an hour while I went to the gym… OMG it was DELICIOUS when I cam back home from a good workout! I put it on a bed of brown rice…

    1. Jamie, Yes, cool this to room temperature and place in an airtight container to freeze. This should last in the freezer for 4 months.

        1. llyse, Allow it to thaw enough to remove it from the container, and then place in a partially covered heavy bottomed pot on the stove top over low to medium low heat. Enjoy:)!

  3. Does this really make 8-10 servings. Planning to make it for friends and there will be 6 total. Wondering if I should double it?

    1. Katie, Yes, but the servings are smaller. If you're making it for a gathering where guests will probably eat larger servings, I would double it. You can always freeze or refrigerate the leftovers.

  4. Hi! I want to make this during the week, but don't have a timer on my crockpot or six hours when I get home from work in the evening. Can it be cooked on high for less time? Thanks!

  5. I am so glad I tasted and cut the red curry paste in half before adding it to the mix, because 3tbsp would have been way too spicy (and I eat a lot of spicy food). Next time I make this recipe, I'll be cutting down on the paste even more. Perhaps the red curry paste I picked up at the Thai grocery store is spicier than what's in a regular grocery store? (The brand is Mae Ploy). Anyway, may be a good idea to have folks taste the paste for spice level before adding it to the mix. I've seen other recipes call for 5tbsp, and I'm just like "nope."

  6. Hi! I’m experimenting with lentils in a bolognese sauce in the crockpot. I used 1 cup of lentils and 1 3/4c water on low for 6 hours. My lentils are still crunchy and the time is almost up. Do you have any suggestions?

    1. Oh dear, I’m guessing the recipe is done? Lentils generally only take about 20 minutes to cook on the stove top and no more than a few
      hours in the slow cooker. How long did you have to cook for?

  7. I’ve made this recipe 3 times and I love it! I serve it with basmati and green onions or cilantro. I add a little bit more coconut milk than it calls for but follow everything else exactly. It freezes well so my household of 3 gets 2 meals out of the recipe. Thank you!

  8. Stumbled upon this recipe looking for slow cook lentil recipes. It. Is. AMAZING. Proper 9/10. I didn’t add the coconut milk (as i didn’t have any) but followed it apart from that and we just ate it with a naan. Will definitely be making a massive batch next time I have people round. Great sharing dish. Thanks for this. Bookmarked!

  9. I made this today and we all loved it! I did add some cooked chicken, cut up. I don’t think anything else is needed (like Rice) it was very filling and flavorful! Thanks!

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