(Vegan) Crock-Pot Thai Red Curry Lentils

Adapted from PinchOfYum


Serves 12

4 cups small brown lentils (I used organic Spanish brown lentils), rinsed and picked over

2 onions, finely chopped

3 garlic cloves, minced

1 tablespoon freshly grated ginger

3 tablespoons melted coconut oil (or olive oil)

3 to 4 tablespoons red curry paste (adjust according to taste)

1 tablespoon garam masala

2 teaspoons turmeric

2 teaspoons brown sugar (I used coconut sugar)

½ teaspoon cayenne pepper

1 can (29 oz) tomato puree

2 teaspoons fine grain salt

½ cup coconut milk (I used BPA-free Natural Value)

Fresh chopped cilantro or parsley for garnish


Lightly grease the crock-pot insert with olive oil (or cooking spray). Add lentils, onions, garlic, ginger, coconut oil, red curry paste, garam masala, turmeric, sugar, and cayenne. Give a good stir to combine.
Pour 1 can of tomato puree over the lentils. Fill the can with water twice and add to the crock-pot.

Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

Check every now and add more water if the lentils are soaking up all the liquid (it also depends on how soupy you like your lentils.)

Take a taste and season with salt.

Stir in the coconut milk, sprinkle with chopped fresh cilantro and serve.