There’s something magical about coming home to the aroma of a warm, hearty meal that’s been simmering all day. A few years ago, I was introduced to Crockpot Red Curry Lentils by a friend who swore it was the ultimate comfort food. At first, I was skeptical—lentils? Really? But after one bite, I was hooked. The rich, creamy texture, the bold spices, and the simplicity of tossing everything into a crockpot made it an instant favorite in my household.
This dish is perfect for busy weeknights, meal prep, or even feeding a crowd. It’s packed with protein, fiber, and flavor, making it a healthy yet indulgent option. Whether you’re a seasoned cook or a beginner, this recipe is forgiving and adaptable. Plus, it’s vegan-friendly (just skip the butter) and gluten-free, so it’s a crowd-pleaser for almost any diet.
Let’s dive into why this Crockpot Red Curry Lentils recipe is a must-try and how you can make it your own.
Why This Recipe is Great
- Effortless Cooking: Just toss everything into the crockpot and let it do the work. No babysitting required!
- Healthy and Nutritious: Lentils are a powerhouse of protein, fiber, and essential nutrients.
- Budget-Friendly: Lentils and pantry staples make this dish affordable without sacrificing flavor.
- Versatile: Serve it over rice, with naan, or even as a soup. It’s customizable to your preferences.
- Meal Prep Hero: This recipe makes 16 servings, so you’ll have leftovers for days or can freeze for later.
Required Ingredients
Here’s what you’ll need to make this delicious Crockpot Red Curry Lentils:
| Ingredient | Quantity |
|---|---|
| Brown lentils | 4 cups |
| Onions, diced | 2 |
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 tablespoon |
| Butter (optional) | 4 tablespoons |
| Red curry paste | 5 tablespoons |
| Garam masala | 1 tablespoon |
| Turmeric | 1 1/2 teaspoons |
| Sugar | 2 teaspoons |
| Cayenne pepper | A few shakes |
| Tomato puree | 2 cans (29 ounces each) |
| Salt | 1 teaspoon, plus more to taste |
| Coconut milk or cream | 1/2 cup |
| Cilantro (for garnish) | A handful |
| Rice (for serving) | As needed |
Step-by-Step Instructions
- Prep the Lentils: Rinse the lentils thoroughly under cold water to remove any debris. Place them in the crockpot.
- Add Aromatics and Spices: Toss in the diced onions, minced garlic, ginger, butter (if using), red curry paste, garam masala, turmeric, sugar, and cayenne pepper. Stir everything together to coat the lentils evenly.
- Add Liquid: Pour in one can of tomato puree. Refill the can with water twice and add it to the crockpot. Stir to ensure the lentils are fully submerged.
- Cook: Cover and cook on high for 4-5 hours or low for 7-8 hours. Check occasionally to add more water or tomato puree if the lentils absorb too much liquid.
- Season and Finish: Once the lentils are soft and cooked through, taste and adjust the salt. Stir in the coconut milk for creaminess.
- Serve: Garnish with fresh cilantro and serve over rice or with naan bread.
Expert Tips
- Lentil Choice: While brown lentils work best, you can use maasor lentils for a slightly different texture.
- Spice Level: Adjust the cayenne pepper and red curry paste to suit your heat preference.
- Creaminess: For a richer dish, use coconut cream instead of milk.
- Cooking Time: If you’re short on time, you can cook on high for 4 hours, but low and slow yields the best flavor.
Creative Ways to Use Crockpot Red Curry Lentils
- Bowl Meal: Serve the lentils over quinoa or cauliflower rice for a low-carb option.
- Soup: Thin it out with vegetable broth and serve as a hearty soup.
- Tacos: Use the lentils as a filling for soft tortillas, topped with avocado and lime.
- Stuffed Peppers: Mix the lentils with cooked rice and stuff into bell peppers, then bake.
Storage and Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Portion the lentils into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding a splash of water or coconut milk to restore creaminess.
Recipe FAQs
1. Can I use canned lentils? Yes, but reduce the cooking time to 1-2 hours since canned lentils are already cooked.
2. Is this recipe vegan? It can be! Just omit the butter or use a plant-based alternative.
3. Can I use green or red lentils? Yes, but adjust the cooking time as green lentils take longer to cook, while red lentils cook faster and become mushier.
4. What can I substitute for red curry paste? You can use yellow or green curry paste, but the flavor profile will change slightly.
Serving Ideas
| Serving Style | Pairings |
|---|---|
| Classic | Steamed basmati rice |
| Low-Carb | Cauliflower rice |
| Bread Lover’s Delight | Warm naan or pita bread |
| Soup Style | Crusty bread or croutons |
Final Thoughts
Crockpot Red Curry Lentils is a dish that’s as comforting as it is nutritious. It’s perfect for anyone looking to simplify their cooking without sacrificing flavor. Whether you’re feeding a family, meal prepping, or just craving something warm and satisfying, this recipe has you covered.
Give it a try and let me know how it turns out! Don’t forget to share your creations on social media and tag me—I’d love to see your spin on this classic dish. Happy cooking!
Easy Crockpot Red Curry Lentils Recipe | Ready in 28 Minutes
Description Red curry lentils is one of my favorites! This version is so simple – just toss everything in the crockpot. Easy, healthy, and full of flavor.
Ingredients
Instructions
- Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine
- Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours
- Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, 1 1/2 cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking
- Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.
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