Slow Cooker South Indian Lentil Stew
1
Points®
Temps total: 6 h 20 min • Préparation: 20 min • Cuisson: 6 h • Portions: 6 • Difficulté: Facile
This rich and creamy Indian-spiced stew is amazing over steamed rice. Or serve with spicy tandoori chicken or shrimp.
Ingrédients
Dry lentils
2 cup(s), red variety
Canned diced tomatoes
15 oz
Chopped frozen spinach
10 oz, thawed and drained
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
Onion
1 small, minced
Ginger root
1 tbsp(s), fresh, minced
Minced garlic
1 tbsp(s)
Curry powder
1 tbsp(s)
Mustard seed
1 tsp(s)
Ground cumin
½ tsp(s)
Ground coriander
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Kosher salt
1 tbsp(s)
Sugar
2 tsp(s)
Fresh lemon juice
2 tsp(s)
Cilantro
⅓ cup(s), fresh, minced
Instructions
1
Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro. Yields about 1 cup per serving.
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