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Festival Foods

Slow Cooker Lentil Masala

Have you resolved to eat more plants this year? Try this plant-based Slow Cooker Lentil Masala. Not only is it filled with yummy Indian flavors, but it’s also an easy way to take advantage of the protein powerhouse, pulses!

  • Slow Cooker Lentil Masala
  • Ingredients
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 Tbsp. minced fresh ginger
    • 2 ¼ cups green lentils
    • 4 cups vegetable broth
    • 1 (15 oz.) can diced tomatoes, undrained
    • ¼ cup tomato paste
    • 1 tsp. granulated sugar
    • 2 tsp. garam masala
    • 1 tsp. curry powder
    • 1 can coconut milk
    • Red chili powder, to taste

    1. Add all ingredients into slow cooker, except coconut milk. Stir to mix. Cook on high for 3-4 hours or low for 6-8 hours, adding extra broth or water as needed. 1. Once lentils are cooked and tender, stir in coconut milk. Serve over cooked brown rice or quinoa and top with cilantro.

    Chef's Tips

    Serve over brown rice or quinoa garnished with cilantro.


    Calories 340, Total Fat 5g (Saturated 4g, Trans 0g), Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 54g (Dietary Fiber 19g, Sugars 11g), Protein 21g, Vitamin A 8%, Vitamin C 25%, Calcium 8%, Iron 45% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 6 servings

    Gluten Free Vegetarian Vegan Slow Cooker Dairy Free Asian