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!
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!
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
- 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.
- Once cooked, add in greens and cilantro, and stir to wilt.
- Enjoy with more fresh cilantro, vegan yogurt, rice, and/or naan.
- 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.
Oh my gosh, Andrea! This looks so good! I wonder if I could adapt it for my pressure cooker!
This looks really good!! I love that its a slow cooker recipe, it makes life so much easier when your busy.