Ohhh my lentils. I just love me somma them beans. Especially when they’re in a big crockpot full of red lentil curry.
This week I went to a Filipino grocery store and bought 2 giant bags of lentils. Yep, you’re right. Definitely not Filipino, and totally still a good purchase.
One bag is brown/green and it’s called masoor. Just try saying that out loud once. You’ll feel fancy. The other one is cute, little, and red. It’s called dal and it’s delicious. I’m just warning you right now. If you don’t like lentils, you might want to go ahead and click that little red x in the corner. With these two bags of lentils burning a hole in my kitchen counter, these next few weeks are going to be lentil mania.
HOW TO MAKE OUR RED LENTIL CURRY (40 SEC):
To be fair, there are cookies coming, too, so… just… stick around, wouldya? Maybe I can get you to like lentils along the way.
Sometimes people ask my what my favorite recipe of all time is, and even though I know I’ve made other things that I’ve also reallyreally liked, it’s like everything else fades away in that moment and all I can think of are those saucy, spicy, perfect-as-leftovers, healthy, cheap, and easy Red Curry Lentils from way back when. <– That one over there.
So when my mom suggested that I bring some lentil something to the cabin for our annual family vacation (eee!), I got an amazing idea: Red Curry Lentils, for my whole family, in the crockpot. Because I’m now making lentils in mass quantity and forcing my bean love on others. They WILL like it. They will.
Is it weird that my original name for the Red Curry Lentils is sort of backwards? because who really calls them “Red Curry Lentils?” It would be a lot more normal to call it a Red Lentil Curry. Right? Or am I just totally confused here? Yes to both.
I basically took everything that I loved about the beloved backwards-named Red Curry Lentils and made them into forwards Red Lentil Curry, lazy girl style. Er, I mean crockpot style. Same ingredients, same red curry taste, same beautiful saucy-thick-lentil-loaded texture, extra turmeric because I’m getting more brave and I like the color. Annnd more free time for me to make 3 batches of chocolate chip cookies, which is honestly what I did. Food cookin’ in the crockpot means I have more time to make food. Foodie food food. Forever.
I hope you have a crowd to feed or else you reeeally like red lentil curry. Cause this never runs out.
Crockpot Red Curry Lentils
- Prep Time: 20 mins
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 16 1x
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Pin RecipeDescription
Red lentil curry is one of my favorites! This version is so simple – just toss everything in the crockpot. Easy, healthy, and full of flavor.
Ingredients
- 4 cups regular brown lentils (I used maasor lentils this time)
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 4 tablespoons butter (optional)
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1 1/2 teaspoon turmeric
- 2 teaspoon sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree (29 ounces each)
- 1 teaspoon salt plus more to taste
- 1/2 cup coconut milk or cream
- cilantro for garnishing
- rice for serving
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.
Thank you for the great recipe.
I used green lentils, halved the recipe, and cooked them on LOW in my slow cooker for 9 hours, but they are still crunchy. I read through all of the comments and noticed a few others had the same experience. I even soaked the lentils for 12 hours with a tablespoon of Apple Cider Vinegar before preparing in order to reduce any physic acid. Any thoughts? They smelled incredible and tasted great – just a little crunchy.
★★★★
Sorry to hear that, Ally. Were your lentils purchased recently? Lentils that are older will take longer to cook through. Otherwise, depending on your slow cooker, they may have just needed more time. Hope they get soft for you next time around!
I have made this recipe twice now and both times it was a massive hit!! I only used 2 tbsp curry paste though so it was easy on the little one’s tongue and added a bunch of chopped kale. I also used the left overs to make an eggplant lasagne, which i made by layering slices (long ways) of boiled eggplant, lentil mixture and my version of a clean white sauce. Then topped it with 2 eggs mixed with the white sauce 🙂
Thank you so so much for sharing this recipe it is my favourite thing ever!
Ayla x
That’s awesome, Ayla! And your recipe for eggplant lasagne sounds YUM! 🙂
Hello,
Can you tell me how big your slow cooker is? I have a four-quart oval slow cooker, and I’m trying to figure out if I will need to cut the recipe in half , or if I can make the whole recipe. I’m looking forward to trying this out very soon. I already have the ingredients.
Hi, Nikki! Lindsay uses a 6-qt round crockpot for her recipes.
Would red lentils work? I just picked some up from Holy Land.
Yes, red lentils should be fine! Just be aware that each type of lentil may have a little different cook time. 🙂
Not only is this recipe AMAZING when served plain with naan, but Im currently having the leftovers as lunch with avacado, over easy eggs, and extra cilantro – its a borderline spiritual experience.
Love hearing that, Melissa! 🙂
Does this recipe freeze well?
Thanks and can’t wait to make it!!
Hi, Erin! This recipe is perfect for the freezer. I’d say you could freeze it for about 6 months with no problem. 🙂
Just cooked 1&1/2 cups of green lentils …partly in a crock pot…super tender…but firm,and not mushy…TIME 3/4 of an hour. !
Boiled them first for 10 minutes in a pot on the hob, just keeping the water level just enough to cover them…topping up with boiling water from a kettle, as required…then transferred them to the crock pot…added enough water to just cover them…put it on high…45 minutes…job done.
★★★★★
Great, James!
Hey! Sounds like a great recipe. Just wondering if you could say what kind of red curry paste? Thai? I don’t know an Indian red curry paste, but just thought I would clarify!
Hi, Anthea! We used generally used “Thai Kitchen” brand red curry paste for this recipe.
Oh man! I made this yesterday (added a little chorizo, but that’s about the only modification) and I just had to stop by and thank you. This was DELICIOUS (and the leftovers are nice and easy to pack away for lunches too).
★★★★★
Glad you liked it, Ariel! Love your idea of adding chorizo – yum!
Love all your recipes- we have been followers of your blog for a couple years now and have found many weekly meals! Thank you! I have been looking for creative recipes for soups that are meatless and am excited to try this one however…. I cannot digest Coconut Milk (or regular milk) – what do you recommend as an alternative? Would almond milk work?
Hi, Lindsay! I think almond milk would work fine. The coconut milk does give a nice flavor that the almond milk won’t give, but I think it will still be tasty. 🙂
This recipe looks good. I like lentils. My cans of tomatoes are labeled 400 gm. Are your ounces weight or volume? My can is 2 7/8 inches (75 mm) in diameter and 4 inches (102 mm) tall. How does that compare to your 29 ounce can? I don’t have any cans of tomato sauce in my cupboard but I think the size of the can would be the same. How many cans would I need? The weights & measures here in Australia are metric.
If your can if 400 gm, you’ll need 2 cans to equal a 29 oz can.
Dumb question but what is tomato purée?
In the stores in my area, we have cans of crushed tomatoes and cans of diced tomatoes.
Thank you
Hi, Mike. Tomato puree is more of a tomato sauce than crushed or diced tomatoes. The texture is smoother. You could substitute plain tomato sauce if you can’t find the puree.
I’m just getting used to my new slow cooker, but the onions ruined this for me. I couldn’t eat it. Not sure I want to blame the recipe, though. I thought the curry flavors would be strong and sweet, but everything was overpowered by what seemed like raw onions aft 5 hours of cooking on high.
Thank you for your feedback.
Will up share which Filipino grocery store your frequent? I’m a NE Mineapolis girl.
Hi, Lorna! There are several good Asian food stores in the cities. We’ve been to a couple on University Ave: Sun Foods and Phil Oriental Imports. Hope that helps!
I think a big bowl of this topped with a poached egg or two will be great tomorrow on a rainy January night.
Sounds perfect!
I found the cook time to be substantially longer than 5 hours on high. Also, the recipe is most assuredly
“Red curry lentils”… It contains red curry with not a red lentil in sight. “Red lentil curry” would denote a curried lentil recipe made with red lentils. Food for thought… I also prefer a mixture of garam masala and Penzeys “the now curry”…. Less bitter, smoother finish on the taste buds! Thanks for a most inspirational recipe.
★★
Made this yesterday, very yummy. Question: I am trying to measure my daily diet, and this recipe’s nutrition quotes 255 calories per serving sign of 181 gram. I am trying to find a conversion from grams to cups…otherwise how do I measure the serving??
Hi, Betty! One serving will come out to a little over 3/4 cup.
Hi, Betty! One serving will come out to a little under 1 cup.
Loved this. I actually had all the ingredients, however I took it down a notch with some of the spices, I did not want it too spicy.
★★★★★
Glad to hear that, Audrey!
Does the calorie count include the rice the lentils are served over?
Nope, it’s just for the lentils.
Hi. I NEVER EVER write reviews on recipes or anywhere else for that matter. I’m a mom of two wonderful girls, a 2-year-old and a 6-month-old, and my husband travels all week so it’s just the three of us Mon-Fri. I also happen to be a former 4th grade teacher (when I lived in NYC) and now a 1st grade reading teacher on an extended hiatus from teaching. I went combing the internet for lentil recipes and found this one. Jackpot! I’ve made this recipe three times in the past month and have basically been sustaining life on it! I love the size of the yield too. I eat it as a main meal with white basmati rice and tons of cilantro mixed in, as a side to poached eggs with a little arugula salad, as a late night snack. When I’m not eating it, I’m dreaming about it. I’m also offering it to other tired mamas who come over and spreading the lentil fever. LOL! Love inexpensive, delicious, healthy, protein-rich, iron-rich, yumminess. It is ridiculously good. So this is just to say thank you. I’m going to try your easy red lentil dahl next. Lentils for life, yo!
★★★★★
That’s awesome, Lilah! Glad you are enjoying it. 🙂
Hi, do you think I could just “half” the recipe?
That should be fine, Natalie! Enjoy. 🙂
I made this last night, cutting the recipe in half because I didn’t need that much and my Crockpot isn’t but so big. Wow!!! Absolutely delicious. My carnivore friend who isn’t fond of lentils couldn’t get over how scrumptious it was. Thank you for posting such a spectacular recipe! This one will definitely be in the regular rotation at my house.
★★★★★
Love hearing that! Thanks, Bernadette!
Dried lentils or canned?
Dried lentils.
Can’t wait to make this. Can I use other types of lentils instead such as red lentil? Thanks!
Yep! Red lentils should work fine.
Is the red curry paste the Thai red curry paste?
Yes, that’s correct!
I made it on Saturday! It was delicious! Will make it again for sure!
★★★★★