Slow Cooker South Indian Lentil Stew

Slow Cooker South Indian Lentil Stew

Serves: 6


  •   2 cup(s) dry lentils, red variety   
  •   15 oz canned diced tomatoes   
  •   10 oz chopped frozen spinach, thawed and drained   
  • 4 cup(s) canned chicken broth, or vegetable broth   
  •   1 small uncooked onion(s), minced   
  • 1 Tbsp ginger root, fresh, minced   
  • 1 Tbsp minced garlic   
  • 1 Tbsp curry powder   
  • 1 tsp mustard seed   
  • 1/2 tsp ground cumin   
  • 1/2 tsp ground coriander   
  • 1/4 tsp cayenne pepper   
  • 1 Tbsp kosher salt   
  • 2 tsp sugar   
  • 2 tsp fresh lemon juice   
  • 1/3 cup(s) cilantro, fresh, minced   


  • Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro. Yields about 1 cup per serving.


  • Don’t be intimidated by the spice list in this dish – if you’re missing one or two, it will still taste delicious.

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