Crockpot Masala Lentils

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This easy, flavorful, and delicious recipe comes from this post over at The Full Helping. It’s perfect for batch cooking and freezing. I’ve adapted it very slightly to get compliant quantities for the weight loss phase. Enjoy!

Crockpot Masala Lentils

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 1 large yellow onion, chopped (about 14 oz, raw)
  • 1 15-ounce can diced or stewed tomatoes, with their juices

Protein Serving

  • 10.5 oz brown or green lentils, dry (4 protein servings – about 2.6 oz of dry lentils cooks to 6 oz)

Fat Serving

  • 16 oz (I just use 1 can) light coconut milk (4 fat servings)

Condiments & Spices

  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 cups vegetable broth (or 3.5 if you want it soupier)
  • ¾ teaspoons salt
  • 1½ teaspoons garam masala
  • A few shakes black pepper
  • ¼ cup tomato paste

Maintenance Modifications

  • Grain Additions: Serve over rice or quinoa.
  • Protein Additions: Add chickpeas.
  • Fat Additions: Increase coconut milk or add coconut oil.

Directions

  1. Stir all ingredients together except for the coconut milk in a slow cooker. Cook on high heat for 3-4 hours or on low heat for 6 hours. Add more water or stock as needed, keeping in mind that the coconut milk will thin it out at the end.
  2. When the lentils are ready, stir in the coconut milk.
  3. Alternatively, to cook on a stovetop, sauté the onion, garlic, and ginger in a heavy bottomed pot in a little bit of coconut oil. Add all the ingredients except for the coconut milk and simmer, covered, for 30 minutes. Remove the lid and simmer another 15-20 minutes, or until the lentils are thickened. Remove from heat and stir in coconut milk.

Katie’s Bright Kitchen, adapted from The Full Helping

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28 Comments

  1. Look delish, can you add a Pinterest button? That is how I save my recipes these days.

     
  2. Katie, I see you have 16 ounces cocoanut milk for this soup. 16 ounces is almost two cups. Just checking to be sure the amount is correct.

     
  3. Sorry if I missed this, but after ingredients combined, how many ounces in a BLE weight loss serving ?

     
  4. This looks so good, but I don’t have a crockpot. Can I make without one just on the stove?

     
  5. Help! The recipe says 1.5 teaspoons of garam masala. The video says 1.5 TABLESPOONS. I’ve got it in the crockpot right now and don’t want to mess it up! Which should I follow? Thanks!

     
  6. Lovely blog… I’ve just discovered your blog and I really enjoy it. Thanks for this share.
    Hope to read you soon on my blog or yours.
    Jessica

     
  7. 14oz raw onion, can that be correct? I just chopped one onion and it was only just over 5oz.

     
  8. I made this tonight…it was a hit with the whole family! I made it in the Instant Pot – sauteed onions and spices, added everything else (minus coconut milk) manual pressure for 20 min. Then added the coconut milk after it was done. Thanks so much! Great tasting and super easy.

     
  9. This was delicious and so easy. I love that you work out the amounts and portions. Thank you so much.

     
  10. Andi Straus

    As Valerie suggested above, I made this in the Instant Pot and it is fabulous! I like things a little more seasoned so I added 1/2 tsp curry powder and 1/4 tsp cumin with the coconut milk. I portioned it into 4 containers and now I’m set with lunches (or dinners) for 4 days. Katie, I love your recipes so much!

     
  11. Andi Straus

    Oh, and I just ordered your cookbook, counting the days until it gets here.

     
  12. Hi Katie,

    Love your recipes.

    I have made this lentil stew/soup three times in my slow cooker as I really like it’s flavour but I cannot get the lentils to soften. The last time I soaked them overnight, didn’t add salt until the end and left them in the slow cooker for 12 hours – and they were still a little hard! I am using red lentils as usually they soften much easier than the green or brown. What am I doing wrong!?

     
    • Hmm, that sounds very strange Patricia, I have no idea, because red lentils should turn to mush with just a couple of hours, and green and brown lentils shouldn’t take more than 8 hours. Are you at a high altitude?

       
      • No I’m not at a high altitude – on the southern tip of Vancouver Island in British Columbia. It’s baffling. I even purchased “new” red lentils to see if they would work, nope. So strange!!

         
  13. I just made this and it is so good. Thank you!

     
  14. I have just made this, and eaten it! Wow!! Its delicious!! Thank you!

     
  15. Can’t wait to make this! I have red lentils at home. Will they cook the same?

     
  16. Melanie Iverson

    Awesome, I made this recipe this week and it is so good!

    It did take forever to cook the lentils in my slow cooker so I resorted to the IP and still it took another 60 minutes (stubborn green lentils) but it was well worth the wait.

    PS – I added some Madras sauce to mine to spice it up even more.

     
  17. Bonnie J Burnett

    Just made this recipe today and just finished a fabulous dinner! Although I’ve had many restaurant dishes with coconut milk, this is the first time I’ve bought it myself! Thanks Katie!!

     
  18. Can’t stop thanking you for these awesome recipes! So glad I stumbled upon your website Katie.

     
  19. This is probably one of the best dishes I have ever had. Very good. Although I find it takes longer in the crock pot (maybe it’s our crockpot, but it took forever) but is wonderful in the InstantPot. 20 minutes.

     

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