Crockpot Sweet Potato Lentils

Crockpot Sweet Potato Lentils

49 reviews / 4.8 average

How about I throw some things in the crockpot and make a recipe with it? Like these sweet potato lentils? 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.

Sweet potato lentils.

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.

Sweet Potato Lentils in a blue bowl.

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.

Sweet Potato Lentils in colorful bowls and on a spoon.

Peaceout.

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Crockpot Sweet Potato Lentils - Pinch of Yum

Crockpot Sweet Potato Lentils


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 4 hours 30 mins
  • Total Time: 4 hours 45 minutes
  • Yield: 68 1x

Description

These Crockpot Sweet Potato Lentils include coconut milk and are filling and healthy! Perfect over warm naan for lunch or dinner.


Ingredients

Scale
  • 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
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked red lentils (masoor dal)
  • 1 can coconut milk
  • 1 cup water

Instructions

  1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
  2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
  3. Stir in the coconut milk and as much water as needed to get the right consistency.
  • Category: Dinner
  • Cuisine: Indian

Keywords: crockpot sweet potato lentils, crockpot lentils, sweet potato lentils

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Crockpot sweet potato lentils - a healthy and warm superfood with creamy coconut milk | pinchofyum.com

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198 Comments

  1. Pinch of Yum Logo

    I LOVE lentils, but my family does not. Such a bummer because I never get to make them, but seeing as i would probably eat this all myself anyway, I guess that is a good thing! They look awesome!

    1. Pinch of Yum Logo

      The texture is a little different than other lentils. I wouldn’t say gritty, but definitely more mushy. They are more of a soup kinda lentil. 🙂

    2. Pinch of Yum Logo
      jem

      I too would use the word “gritty”. I love lentils but it seems that the red ones are gritty/mushy. Do you think this would work with any
      other lentil?

      1. Pinch of Yum Logo
        Chipper

        Just made this and it is absolutely yummy. I just wondered what I could serve with it. I thought about bean pie. I’ve been craving them and I feel the flavors will mix well. My hubby might like it with some brown rice. He loves rice with everything. Any other ideas? Thanks for sharing. Good warm meal for this cold mother’s day coming up.






  2. Pinch of Yum Logo

    Lindsay, I have been stalking your blog for about a year and have absolutely loved it! From your incredible recipes to your heartwarming stories of international travel, you truly have a perfect blog. I have finally gotten around to starting my own blog (not food), and I have even more respect for you because I realize how complicated it is to make a blog great! Anyway, just wanted to say hello (finally) and thanks!

  3. Pinch of Yum Logo

    Lindsay,

    Sounds amazing! Do you have any suggestions for what could serve as a replacement for the coconut milk? We have a coconut allergy in the Hicks house…

      1. Pinch of Yum Logo
        Akiza

        Could I use a different type of milk? Soy? Almond? I need a vegan alternative for the coconut milk. . .

        1. Pinch of Yum Logo
          Julie

          Aliza, I would recommend that you make a thick, homemade cashew milk, and replace the coconut one to one. You can do his in your blender much like you would almond milk, however, with the cashews, to keep the thickness, you can skip the straining step. For on cup, I would experiment with 1/4-1/3 cup soaked cashews with 3/4 to 2/3 cup water. Another alternative is to use your store bought vegan milk alternative, and add a tablespoon of almond or other butter (again, I recommend cashew if you can find it). I hope this helps!

  4. Pinch of Yum Logo

    Oh what a comforting stew! Love the use of the sweet potato with the garam masala, coriander & chili-I feel I can almost smell it wafting through the screen.
    From all the Filipino dishes you have posted, seems like Filipino cuisine shares a lot of characteristics of Indian and Sri Lankan cuisine .

  5. Pinch of Yum Logo

    This looks perfect! Do you think you could add the lentils during the first step and let it all cook for the entirety of the time? I prefer crockpot recipes where I can be away during the evening and then come home to something hot- which normally means I don’t get the opportunity to get to the middle step! Thanks!

    1. Pinch of Yum Logo

      I’m going to try this. I’ll put everything in, except the coconut milk and water and set it to simmer for the day on low. I be the lentils will be a bit mushier than how they look above, but I bet it will be just as tasty.

      I’ll serve it over steamed baby kale.

  6. Pinch of Yum Logo

    Why yes, I have made and eaten many, many lentils–they are the best! I love the idea of combining red lentils with sweet potato and spices to make one huge comforting bowl of creamy curried goodness. So perfect for the cooler weather!

  7. Pinch of Yum Logo

    I love lentils! And something in particular about lentils with sweet potatoes. Unfortunately baby boy has a legume allergy, so I won’t be making this for family dinner anytime soon … but maybe for my coworker lunch share! 🙂






  8. Pinch of Yum Logo
    Debra Rose

    red lentils, sweet potatoes and coconut milk – yum! And personally, I really love my crock pot for things like this – I’d love to snuggle up to a bowl of this.

  9. Pinch of Yum Logo
    Diana

    This looks so good and such a simple pantry staple dish – almost. I’ve never seen anything like those lovely red lentils. The ones I can buy locally are boring beige. Will they work for this recipe, just not such a lovely orange result… Or must I track down the red somewhere?

    1. Pinch of Yum Logo

      Yes! The regulars will work too. I would just add a little more liquid for cooking them and give them more time to cook in the crockpot.

  10. Pinch of Yum Logo

    Hi Lindsay and Bjork,
    I happened to recently stop over at POY and I haven’t left your blog since. Every free minute I get before work, after work, before bed etc I open up POY and browse through. You blog is so colorful, fun, informative and ofcourse the recipes are so inspirational. I just had to pen down my thoughts.
    Masoor Dal is a staple in my pantry and we eats lentils a lot too (I guess most Indians do) 🙂
    I too live in Minneapolis, and I hope to meet you someday.

    Regards,
    Manju