• September 21, 2015
Crock Pot Lentils with Curry

I have been searching for this recipe of crock pot lentils for a long time. In the cafeteria at my summer job in college, they had this amazing lentil soup that my sister and I loved. It was so good that we would check to see if they had it even if we had packed a lunch that day. It was just so full of flavor and delicious.

I have tried countless recipes over the years trying to get anywhere near that flavor. I have tried crock pot lentils, lentil soup, Indian lentils, Morrocan lentils. I have tried red lentils and green lentils.

Nothing that I tried even came close. Until this recipe. It’s not exactly the same. It’s not a soup and it’s creamier, with the coconut milk. But this recipe for Crock Pot Lentils is seriously the best I’ve tried over the years!

There are quite a few spices in this curry that you might not have used before. I only used the ones that I was able to find easily in a well stocked grocery store.

So if you love lentils, or if you’re a fan of curry and coconut milk things in general, you should definitely give this one a try! It does make quite a bit. But, that really works for me right now because I was able to freeze half of it so that we’ll be able to enjoy a delicious meal after this baby comes.

Crock Pot Lentils with Curry

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes


  • 3 cups red lentils (masoor dal)*
  • 1 cup finely chopped tomatoes
  • 1/2 cup chopped onion
  • 2-4 fresh green Thai, serrano, or cayenne chile peppers stems removed and finely chopped
  • 1 1/2 tablespoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 9 cups water
  • 2 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground curry
  • 1/2 cup finely chopped onion
  • 1 (14 oz) can coconut milk
  • Hot cooked rice


  1. Thoroughly wash and rinse lentils, then place in 5-quart slow cooker with tomatoes, onion, chile peppers, salt, cumin, coriander, and turmeric.
  2. Stir in the water, cover and cook on low for 5 1/2 hours.
  3. In a large skillet, heat oil over medium high heat.
  4. Add cumin seeds and mustard seeds. Cover and cook until the mustard seeds pop.
  5. Add curry and chopped onion. Cook and stir until onions are translucent.
  6. Stir curry mixture and can of coconut milk into slow cooker with lentils and cook on low for another 30 minutes.
  7. Serve over hot rice.


*The last time I made this recipe, I used a combination of red, green and black lentils that was in a package at Costco. I decreased the water to 7 cups and thought it turned out great.

Crock Pot Lentils w Curry

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