Healthy Recipes red lentil stew vita-clay

Published on December 28th, 2016 | by Andrea Bertoli

1

Keep it Cozy: Easy Red Lentil Curry Soup in the Slow Cooker

Email this to someoneShare on FacebookShare on Google+Pin on PinterestShare on RedditShare on TumblrTweet about this on Twitter

It’s the coldest December on record here in the City by the Bay, and while I’m learning to enjoy outdoor hiking with a zillion layers, and learning to ride by bike with mittens, really the best thing about wintertime is the warming cozy stews that are perfect for this weather.

I was recently sent a Vita-Clay Multi-Cooker for review, and it’s been getting almost daily use for making an array of awesome, warming winter recipes. This Red Lentil Curry is simple, cheap, easy and so awesomely delicious. If you don’t have a slow cooker, no worries– I’ve included stove top directions too!

lentils

From top left: brown/green lentils, mung dal (split mung beans), French green lentils, and red lentils.

Why should you eat more Lentils?

All lentils can be mixed with a range of flavors for all types of meals, and are the perfect food to include into your diet at all times of the year, but especially now when hearty soups and stews are in order to stave of the winter chills.

As I wrote last year on Care2, lentils are an easy way to increase your intake of healthy plant-based proteins– about 18 grams per serving. Quoting myself here: “lentils are an excellent source of minerals like folate, molybdenum, copper, iron, manganese, B vitamins and zinc. Lentils are also loaded with fiber [and 1 cup] contains about 16 grams of fiber, more than half the daily requirements for women.”

So let’s get cooking!

red lentil stew vita-clay

Easy Red Lentil Curry Soup

2 cups red lentils
1 (15-ounce) can coconut milk
1 (15-ounce) can crushed tomatoes
1/2 cup diced onion
1 cup diced carrot
1-2 cloves garlic, minced (or 1 Tablespoon dried garlic/garlic powder)
1 cup water or vegetable broth
1 teaspoon salt
1 Tablespoon curry powder
1 teaspoon each ground turmeric, cumin, black pepper
3 cups chopped leafy greens (spinach, kale, chard, etc.)
1 cup chopped fresh cilantro

  1. Add all ingredients except greens and cilantro to slow cooker. In the Vita-Clay, this was cooked in just 2 hours; in a regular slow cooker cook on low heat for 4 – 6 hours. Add more water or broth for a thinner soup.
  2. Once cooked, add in greens and cilantro, and stir to wilt.
  3. Enjoy with more fresh cilantro, vegan yogurt, rice, and/or naan.
  4. To cook on the stovetop, all all ingredients to a large stockpot. Bring to a boil, stir, and reduce heat to low. Let simmer for 15-20 minutes, or until lentils are done (test for softness). Once lentils are cooked fully, add greens and stir to wilt. Add more water or broth for a thinner soup.



saucy-footer-3

Tags: , , , , , ,


About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



  • Becky Striepe

    Oh my gosh, Andrea! This looks so good! I wonder if I could adapt it for my pressure cooker!

Back to Top ↑

Shares