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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.5
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.1 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 10.4 g
  • Protein: 10.1 g

View full nutritional breakdown of Slow Cooker Red Lentil Curry calories by ingredient
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Slow Cooker Red Lentil Curry

Submitted by: ERIKA05

Introduction

This is one of my go-to slow-cooker recipes - tasty, vegetarian and rich in fibre and protein. I will sometimes add caraway seeds for a slightly sharper flavour, and will use sweet potatoes, carrots, and other hard vegetables in addition to the potatoes, depending on what's in the fridge. I recommend serving garnished with yogourt or low-fat sour cream, and fresh cilantro is terrific stirred in just before serving. This is one of my go-to slow-cooker recipes - tasty, vegetarian and rich in fibre and protein. I will sometimes add caraway seeds for a slightly sharper flavour, and will use sweet potatoes, carrots, and other hard vegetables in addition to the potatoes, depending on what's in the fridge. I recommend serving garnished with yogourt or low-fat sour cream, and fresh cilantro is terrific stirred in just before serving.
Number of Servings: 6

Ingredients

    - 2 cups of dried red or green lentils, rehydrated overnight for a total pre-cooking volume of 3 cups.
    - 1 can diced tomatoes, low-sodium
    - 1 can (400 ml) Lite Coconut Milk
    - 1/3 cup dried cranberries (or to taste)
    - 1 tbsp olive oil
    - 1.5 cups roughly chopped onions
    - 1/4 cup tomato paste
    - 5 cloves garlic (or to taste), diced
    - 5 tsp thinly sliced ginger root (or to taste)
    - 3 tbsp curry powder
    - 3 medium cooking potatoes, peeled and diced.
    - 3 cups fresh spinach
    - Fresh cilnatro to garnish

Directions

Drain re-hydrated lentils (or drain off fluids if using canned lentils) and place in slowcooker stoneware.
Pour in canned diced tomatoes, including juices, and coconut milk.
Add dried cranberries, stir and let sit during next several steps.
In a saucepan or deep(er) frying pan, sautée onions in olive oil until nearly soft or charring slightly at edges (depending on your preference). Add garlic, ginger root, tomato paste, curry and any other desired species, and toss till coated.
Add diced potatoes and sautée for an additional 2-3 minutes, turning potato pieces until coated with seasoning.
Transfer to slow-cooker stoneware, and stir into lentil mixture.
Cover and cook on low for 8 hours or high for 4 hours.
Add spinach once cooked, and continue cooking for an additional 15-30 minutes (depending on desired "done-ness" of spinach) on low setting.
Garnish with cilantro and sour cream or yogurt as desired and serve. Makes 4-6 servings (nutritional information calculated based on 6 servings).

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKA05.






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