Slow Cooker Indian Lentils

• Vegetarian

• Produce

  • 1/4 cup Cilantro, leaves
  • 5 cloves Garlic
  • 3 piece Ginger, fresh
  • 3 cups Lentils, red and/or yellow
  • 1 Onion, large
  • 4 Serrano chiles
  • 1 28 ounce can Tomatoes

• Canned Goods

  • 14 oz Heavy cream or unsweetened coconut milk

• Condiments

  • 1 Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 Basmati rice

• Baking & Spices

  • 1 tsp Chili powder
  • 2 tbsp Curry powder
  • 1/2 tsp Granulated sugar
  • 1 Kosher salt
  • 2 tsp Turmeric, ground

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Naan

• Dairy

  • 4 tbsp Butter

Found on hostthetoast.com

Ingredients

• 3 cups red and/or yellow lentils
• 4-6 serrano chiles, depending on heat preference, stemmed and seeded
• 1 large onion, chopped
• 5 cloves garlic
• 3 piece fresh ginger, peeled and roughly chopped
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• ½ teaspoon granulated sugar
• 1 28 ounce can diced tomatoes
• Kosher salt, to taste
• 4 tablespoons butter, optional
• 14 ounces heavy cream or unsweetened coconut milk
• ¼ cup cilantro leaves
• Freshly squeezed lemon juice, to serve
• Basmati rice, to serve
• Naan, to serve

Directions

• In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
• Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
• Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
• Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
• Serve warm with freshly squeezed lemon, basmati rice, and naan.