How about I throw some things in the crockpot and make a recipe with it? Sounds about right these days.
By the way, what is this recipe? I know. It’s a little obscure. It’s soup meets stew meets dhal meets can’t spend more than 5 minutes making dinner. But I even though I made it on a whim, it turned out to be like, really good. It’s basically spiced sweet potatoes and baby red lentils, simmered together and creamified with coconut milk to make an almost-soup that goes perfectly over warm naan. Which I ate so I have none left for my picture.
I bought a jumbo bag of masoor dal (aka cutie pie little red lentils) at the international food store 6 months ago, and good thing I did because thing lentils never go bad. Well, they probably do at some point, buuuut do they really?
I first met/fell in love with little red lentils when we were in the Philippines. Less because Filipinos eat so many lentils (although monggos, yes. and rightly so.) and more because I happened to see them being sold in a health food store in the Philippines, and like a toddler who is attracted to a shiny light, I found myself magnetizing over to the lentils after going a few too many months without my beloved Indian food. It’s extremely likely that I am the only shopper to ever buy lentils from that store.
So I ♥ lentils, and you already knew it, and now you know it more.
You. Have you ever made lentils? I’ve been nicely yelling at you to TRY LENTILS for the last few, um, years? But seriously. Try them. I mean, buy them and make them. Not a health food store person? Doesn’t matter. They usually have bags of them in the dry rice and beans section of any average grocery store.
Just give me five more seconds to brag them up: they’re so easy to make and they cost, like, three and a half cents. And they have loads of nutrients and they taste amazingggg and in this case, they give you another reason to eat sweet potatoes and coconut milk. Something about fall, I guess.
My hope for you —> that you make this on a chilly and busy September night when you have 2,438,904 other things to do, and the fact that the crockpot is awesome gives you thirty extra minutes to spend with your family. Ideally that would happen in a large comfy chair with a good book and a blanket, or also acceptable would be taking a walk to the lake and laying in the cool grass to watch planes take off and early night stars come out – that’s what we did, for real. This rare picture perfect relaxing moment brought to you by Crockpot Sweet Potato Lentils.
And then in the end, you’ll gather around a warm table and enjoy a healthy and supergood meal together. I seriously feel so happy imagining all those things.
PS. I used my regular slow cooker for this recipe which is a Crock-Pot that I’ve had for the last five years. SO MUCH FOOD has come out of that thing over the life of this blog which is pretty impressive for a $28 kitchen appliance.
- 3 large sweet potatoes, diced (about 6 cups)
- 3 cups vegetable broth
- 1 onion, minced
- 4 cloves garlic, minced
- 2 teaspoon each ground coriander, garam masala, and chili powder
- ½ teaspoon salt
- 1½ cups uncooked red lentils (masoor dal)
- 1 can coconut milk
- 1 cup water
- Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
- Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
- Stir in the coconut milk and as much water as needed to get the right consistency.
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