Cooked - Crock-pot Madras Lentils

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crock-pot Madras Lentils

6.0

2 cups cooked lentils*

2 cups canned tomato sauce/puree

½ large onion ((approx. 1 + ½ cups finely diced))

1 large russed potato ((approx. 2-3 cups peeled and cubed))

½ cup unsweetened coconut milk

3 TBSP butter ((or vegan equivalent))

3 cloves garlic, minced

½ tsp kosher salt

½ tsp dried oregano

½ tsp cumin

Freshly ground black pepper (to taste)

Crushed red pepper flakes (to taste)

Rice or quinoa make a great base for this dish!

Fresh chopped basil or parsley to garnish

A dollop of sour cream ((vegan or regular -- MY FAVORITE TOPPING!))

Something SPICY! I added chili paste to this dish recently and LOVED it!

Curry powder/paste <-- they change the entire flavor profile of the dish but are super delicious if you're up for it!

The original dish also had red kidney beans in the mix so if you're a fan

You're going to laugh at how easy this is: Use some the butter or Earth Balance to lightly grease the sides of your crock-pot then dump EVERYTHING into your slow cooker.
Set to HIGH for 3.5-4 hours and go about your day/evening as per usual.
Once time is up, taste and add any additional seasonings your taste buds prefer. This dish comes out super thick (LOVE IT) but you could also thin it a bit with some additional coconut milk or veggie broth as desired. Simply amp up the seasonings to compensate!
Garnish with an optional sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🫘Lentil Dish

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 72 weeks ago

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