Crock Pot Black Lentils

I love me some Indian spiced food, and I love my crock pot, which makes the cookbook, The Indian Slow Cooker a win-win. Because I have a little person in the house, I tend to tone down the spicy heat, much to my husband’s disdain. Feel free to kick it up a notch by adding some minced jalepeno or cayenne. Oh, and prepare yourself: this recipe makes A LOT of lentils, so you’ll want to plan on eating them throughout the week and maybe even freezing some for a couple weeks down the road! Luckily they’re delicious!

Crock pot ready to go!

What you need:

  • 1 medium yellow onion, roughly chopped

  • 1-2″ piece fresh ginger, peeled, roughly chopped

  • 4 cloves garlic

  • 1 bunch cilantro

  • 3 c whole dried black lentils (I used ½ black, ½ green because that’s what I had)

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp garam masala

  • 1 -2 tsp kosher salt

  • 1 tsp turmeric

  • 1 tbsp chile powder

  • 12 c water (I used 4 c homemade bone broth + 8 c water)

  • Possible garnishes include, diced tomatoes, cilantro, or a dollop of plain yogurt

What to do:

  1. Place onion, ginger, garlic, and cilantro into food processor and pulse until finely minced. If you don’t have a food processor, no worries! You can easily dice/mince everything up by hand.

  2. Now here’s the best part: place onion mixture and all other ingredients into the crock pot and cook on high for 8-10 hrs.

  3. Top with garnishes if desired.


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