Crockpot Red Lentils meal that is vegan, gluten-free and tasty. Serve over basmati rice and/or with naan bread for a delicious dinner.
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.
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
- 1 1/2 cups red lentils
- 1/2 yellow onion , diced
- 2 cups chopped carrots
- 3 cups water
- 1 cup coconut milk (from a can)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- rice , for serving
- garlic salt , as desired
- Put lentils, onion, carrots, and water in crockpot and cook on low heat for 6-8 hours.
- Just before serving, add coconut milk and spices. Add salt and pepper to taste.
- Serve with basmati rice.