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Crockpot red lentils

Crockpot Red Lentils meal that is vegan, gluten-free and tasty. Serve over basmati rice and/or with naan bread for a delicious dinner.

Crockpot red lentils

I love the idea of a crockpot, but I hardly ever use it. Because, let's be real – anything that requires extra effort in the morning is not likely to happen for me. My 3 daily snooze alarms can attest to that.

However, since it is winter and there is nothing like a hot meal waiting for you when you get home after a long day of work, I have really been trying to utilize this nifty appliance.

Along with the naan recipe I shared with you the other day, I made a red lentil dish for a small dinner party. (I keep wanting to type red lentil curry, but it doesn't have curry paste so I don't think I can call it that.)

This dish is pretty light but still substantial enough for dinner if you serve it with rice.

Crockpot red lentils

I added chopped carrots to meet my veggie quota, and served with quick cook basmati (new favorite!) rice.

Basically you just throw in the lentils, onion, carrots and water  and let it all meld together while you go about your day.

If you get the quick cook rice you shouldn't have to wait too long after you get home to have a hot dinner on the table! Just before serving, add the coconut milk and spices, and salt/pepper to taste.

Crockpot red lentils Crockpot red lentils

 

If you like red lentils, you also might like to try them in these lettuce wraps!

Yield: 4

Crockpot red lentils

Crockpot red lentils

Crockpot Red Lentils meal that is vegan, gluten-free and tasty. Serve over basmati rice and/or with naan bread for a delicious dinner.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 1 1/2 cups red lentils
  • 1/2 yellow onion, , diced
  • 2 cups chopped carrots
  • 3 cups water
  • 1 cup coconut milk (the kind in a can)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • rice, for serving
  • garlic salt, as desired

Instructions

  1. Put lentils, onion, carrots, and water in crockpot and cook on low heat for 6-8 hours.
  2. Just before serving, add coconut milk and spices. Add salt and pepper to taste.
  3. Serve with basmati rice.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 338mgCarbohydrates: 36gFiber: 9gSugar: 5gProtein: 10g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

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Barb

Monday 1st of April 2019

I think the confusion comes because you actually say coconut water in the written part above the recipe? It should say coconut milk.

Emma

Thursday 30th of August 2018

Is it coconut milk that you drink (like almond milk) or the canned version? Thanks

Kelly

Sunday 2nd of September 2018

The kind in a can :)

Suzanne

Monday 13th of August 2018

If I don’t have coconut water or just don’t want to spend the extra money, how much coconut oil should I melt and mix into the water?

Kelly

Monday 20th of August 2018

Hi Suzanne, it's coconut milk that is added to the recipe - totally different than coconut oil.