Irresistibly Easy Crockpot Madras Lentils for Cozy Nights

Enjoy Crockpot Madras Lentils, a hearty vegan comfort food perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings: 6 servings

Course: High-Protein

Cuisine: Indian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lentils

2 cups Cooked Lentils Use brown or green lentils for a heartier meal.
2 medium Yukon Gold Potatoes Adds creaminess and substance.

For the Sauce

30 oz Canned Tomato Sauce/Puree Two 15 oz cans are ideal if using raw lentils.
1 can Unsweetened Coconut Milk Choose canned for a richer texture.

For the Aromatics

1 medium Onion Finely diced.
4 cloves Garlic Minced.

For the Seasoning

1 tsp Kosher Salt Adjust to taste.
1 tsp Dried Oregano
2 tsp Cumin The star of the dish.
1 tsp Black Pepper Adjust based on heat tolerance.
1/2 tsp Crushed Red Pepper Flakes Adjust to taste.

For Finishing Touches

2 tbsp Butter or Vegan Equivalent Add richness.
Fresh Herbs (Optional) Parsley or basil for garnish.

Equipment

Crock Pot

Method

Cooking Steps

Grease the crock-pot with butter or vegan butter to prevent sticking.
Combine the cooked lentils, diced potatoes, canned tomato sauce, and coconut milk.
Add the diced onion and minced garlic, mixing gently.
Sprinkle in the seasonings and adjust according to taste.
Set the crock-pot to HIGH and cook for 3.5 to 4 hours.
Taste and adjust seasoning if needed.
Thin with coconut milk or broth if desired, and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 10IUVitamin C: 10mgCalcium: 5mgIron: 20mg

Notes

Serve warm over rice or quinoa for a complete meal. Leftovers freeze well for meal prep.

Tried this recipe?

Let us know how it was!