Slow Cooker Masala Lentils (gluten free, soy free)
Author -Yields: 10 servings
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced, fresh ginger
- 2 cups brown, green, or pardina lentils
- 4 cups vegetable broth or water
- 1 1/2 cups diced tomatoes (1 15-ounce can)
- 1/4 cup tomato paste
- 2 tablespoons tamarind paste optional, adds tartness
- 3/4 teaspoon salt
- 1 1/2 teaspoon garam masala
- A few shakes black pepper
- 3/4 cup cashew cream (substitute 1 cup full-fat coconut milk)
- cooked rice (optional, for serving)
- chopped fresh cilantro (optional, for serving)
Instructions
- Place all ingredients except for the cashew cream or coconut milk in your slow cooker. Stir. Cook on high heat for 4 hours or on low heat for 8 hours. In the last hour or two of cooking, respectively, check to see if the lentils need more liquid, and add extra broth or water. You can adjust this based on how thick you'd like the finished lentils to be, keeping in mind that you'll be adding more liquid in the form of the cashew cream or coconut milk.
- When the lentils are ready, stir in the cashew cream or coconut milk. Serve the lentils over a whole grain, if desired, and garnish with fresh, chopped cilantro.
- If you're cooking the lentils on the stovetop: sauté the onion in a tablespoon avocado oil (or another neutral cooking oil) or 1/4 cup vegetable broth over medium heat till the onion is soft and clear (about 5-7 minutes). Add the garlic and ginger and cook for one more minute. Add the remaining ingredients except for the cashew cream or coconut milk. Bring the mixture to a boil, reduce the heat to a simmer, and cover. Simmer for 30 minutes. Remove the lid and simmer for another 15 minutes, or until the lentils are thickened. Stir in the cashew cream or coconut milk, season to taste with additional salt, and serve.
Notes
Leftovers will keep in an airtight container in the fridge for up to five days, and they can be frozen for up to 6 weeks.