With plenty of kale, coconut milk and tomatoes, these curried green lentils are not only delicious, they’re filling and pretty budget friendly. Slow cooker lentils never tasted so good! Enjoy with a dollop of yogurt and naan for a belly satisfying meal.
Hey hey everyone! What’s up? How was your weekend? Did ya do anything fun? Good eats? Tell me all about it, my friends. Love to hear 🙂
If you read my last post, I mentioned that hubby and I were going to have a little staycation vacation last week. We had an awesome time!
Unlike the first time we had a staycation, the weather was fantastic! It was literally nice every single day. And it’s always nice to unwind, isn’t it?
So onto these wicked curried green lentils, shall we?
You’re probably thinking ‘crazy lady, what are you doing with spicy slow cooker lentils in the Summer?’ aren’t ya?
Well, they say that it’s actually good to eat spicier foods in warmer weather.
Apparently, spicy food makes you sweat which, in turn, cools ya down. Now that makes total sense, doesn’t it? #funfactoftheday
Why You’ll Love these Curried Green Lentils with Coconut Milk
- It’s made in one pot for easy clean up (and no fuss)
- It’s vegan and gluten free
- Pretty budget friendly
- Enjoy as is or part of a multi-course meal
- Tastes delicious (of course!)
Do I Need to Soak Lentils?
Nope! Green lentils don’t have to be soaked prior to using in this slow cooker lentils recipe.
However, you’ll still want to pick them over for any rocks, foreign objects or imperfect lentils and discard those.
I like to give them a little rinse and drain, too.
Can I Use Brown Lentils Instead?
Absolutely! Green or brown lentils work in this slow cooker lentil recipe!
Tip: Don’t, however, use canned lentils here. They will cook to mush.
How to Cook Lentils in the Slow Cooker
After you’ve picked over your lentils and give them a little rinse, you simply place them in the slow cooker with everything else.
Don’t you just love the slow cooker? You put everything in there, set your timer and go about your business until they’re ready.
At the end of cook time, stir in some lemon juice (or lime juice) and fresh cilantro and enjoy!
I get in spurts using the slow cooker, do you? And whenever I remember to take it out again, I wonder why I don’t use it more often.
Full details on how to make this recipe are in the recipe card below.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Tips for Making These Curried Green Lentils
If you like your curried green lentils softer, simply continue cooking another hour or so.
Use a good quality can of tomatoes. San Marzano is great!
Speaking of tomatoes, the brand/variety you use could vary in salt content. Season to taste.
Similar to the canned tomatoes, unsalted vegetable broth was used here. If you use ‘regular’ or ‘low sodium’, you may need to use less added salt.
I love to use full fat coconut milk here.
If you like things less spicy, use less chili peppers (or omit entirely).
Don’t have kale on hand? Sub with baby spinach. If opting for baby spinach, you can simply stir in at the end of cook time and the residual heat will wilt it.
Like This Green Lentil Curry? You May Enjoy These Easy Lentil Recipes Too
- Spicy Lentil & Kale Soup – This comforting soup is warming, hearty and so delicious on a cold day!
- Vegan Sloppy Joes – With plenty of lentils and a veggie ground ‘beef’ this is a twist on a comfort food classic.
- Cheesy Lentil Quesadillas – These flavourful vegetarian quesadillas are great for weekday dinner or Friday night eats, alike!
Hope you this curried lentils recipe as much as we do!
Curried Green Lentils (slow cooker lentils)
- 1.5 cup dried green lentils -picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
- 796 ml canned tomatoes -about 3 cups (if whole peeled, crush with hands or potato masher before adding to slow cooker)
- 1 can coconut milk -full fat
- 2 cups vegetable broth -unsalted
- 2 tbsp tomato paste
- 2 tbsp curry paste -or powder
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp tumeric
- ¼ tsp nutmeg
- 2 red thai chili -minced (or to taste)
- 1 onion -sliced
- 3 cloves garlic -minced
- 4 cup kale -leaves from steams and bite sized pieces
- ½ tsp black pepper
- ½ tsp salt
- ½ lemon -juiced
- handful cilantro -leaves torn, or parsley
- In a slow cooker on low setting, add all ingredients except salt, lemon and cilantro. Cook for 6 -7 hours (I cooked mine for 6 hours and the lentils were just done).
- After six hours stir in salt and lemon juice. Garnish with cilantro or parsley. Enjoy!
- If you like your lentils softer, simply continue cooking another hour or so.
- Use a good quality can of tomatoes. San Marzano is great!
- Speaking of tomatoes, the brand/variety you use could vary in salt content. Season to taste.
- Similar to the canned tomatoes, unsalted vegetable broth was used here. If you use ‘regular’ or ‘low sodium’, you may need to use less added salt.
- I love to use full fat coconut milk here.
- If you like things less spicy, use less chili peppers (or omit entirely).
- Don’t have kale on hand? Sub with baby spinach. If opting for baby spinach, you can simply stir in at the end of cook time and the residual heat will wilt it.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.