Slow Cooker Indian Lentil Stew

• Vegetarian

• Produce

  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 1 tbsp Garlic powder
  • 1/2 tbsp Ginger, powder
  • 1 tbsp Onion powder
  • 3 cups Red lentils
  • 3 Serrano chili
  • 3 1/2 cup Tomatoes
  • 1 White onion

• Canned Goods

  • 6 cups Vegetable broth, organic low sodium

• Pasta & Grains

  • 1 Rice to serve, hot

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 1/2 tbsp Chili powder
  • 1 tbsp Creole seasoning
  • 1/2 tbsp Curry powder
  • 1/2 tbsp Garam masala, powder
  • 1/2 tbsp Paprika
  • 1/2 tbsp Turmeric, powder

• Bread & Baked Goods

  • 1 Roti or naan bread to serve

Found on creolecontessa.com

Description

Ingredients

• 3 cups red lentils
• 3 1/2 cup crushed tomatoes
• 6 cups vegetable broth, low sodium, organic
• 1 white onion, diced
• 2 cloves garlic, minced
• 3 Serrano chili, diced
• 1 tablespoon creole seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon curry powder
• 1/2 tablespoon paprika
• 1/2 tablespoon chili powder
• 1/2 tablespoon garam masala powder
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon ginger powder
• 2 tablespoons minced cilantro to garnish
• hot rice to serve
• roti or naan bread to serve

Directions

• Soak lentils in cold water for about 3 minutes, drain, rinse.
• Add all ingredients to slow cooker, cook on high for 5 hours, remove slow cooker lid and cook 30-50 minutes more uncovered until lentils are tender.

Nutrition