Go Back

Crockpot Lentil Curry

Whether you’re looking for a vegetarian option or a meal packed with plant-based protein, Crockpot Lentil Curry ticks all the boxes. It's flavorful, easy to prepare, and versatile enough to fit into any meal plan.
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

Lentils:

  • 1 1/2 cups dried lentils (green, brown, or red)

Vegetables:

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 inch piece fresh ginger, grated
  • 2 medium carrots, diced
  • 1 bell pepper, diced (optional)

Spices and Seasonings:

  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Liquids:

  • 1 can (14 ounces) diced tomatoes
  • 1 can (13.5 ounces) coconut milk
  • 3 cups vegetable broth or water

For Garnish:

  • Fresh cilantro, chopped
  • Lime wedges

Instructions
 

Rinse the Lentils:

  • Rinse 1 1/2 cups dried lentils under cold water and drain to remove excess starch.

Prepare the Vegetables:

  • Chop 1 medium onion, mince 2 garlic cloves, grate a 1-inch piece of fresh ginger, and dice 2 medium carrots. Optional: dice 1 bell pepper.

Combine Ingredients in the Crockpot:

  • Add the rinsed lentils, chopped vegetables, and the spices to the Crockpot.

Set the Crockpot:

  • Cover and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
  • Adjust Consistency:
  • Once the lentils are cooked, check the consistency. If it’s too thick, add a splash of water or broth to thin it out.

Taste and Season:

  • Taste the curry and adjust the seasoning with more salt, pepper, or spices, if needed.

Serve and Garnish:

  • Garnish the curry with fresh chopped cilantro and lime wedges. Serve over rice, quinoa, or with naan bread. Enjoy!
Tried this recipe?Let us know how it was!