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Yum
green lentil curry

This green lentil curry made with green lentils, coconut milk, tomato paste and spices is an old-old recipe of mine that was screaming for picture makeovers. I also re-tested it to make stovetop and slow cooker friendly. So, you have 2 options depending whether you want to come back home to “an Indian restaurant” or rather quickly whip it up in a sexy dutch oven while sipping on a glass of wine and listening to Frank Sinatra. The latter is my favourite way to cook (sans wine most times of course) and kids always ask me why am I listening to Christmas music?! Silly-silly boys.

green lentil curry

For me cooking is art. The atmosphere, tools and cleanliness of my kitchen directly affect the outcome of my meals. I absolutely can’t cook in a messy kitchen or using tools that are not comfortable.

So, onto the green lentil curry…

jar-easy-green-lentil-curry-crockpot-clean-eating

I absolutely love lentils. This much – look up. This is a size of a jar I keep in the pantry at all times. That is only green lentils. I also have a similar size jar of red lentils. Lentils are dirt cheap (even organic – that is what I buy) and make amazing casseroles, soups and even chili. We don’t eat lentils all the time but every 3 weeks for sure.

green lentil curry

I originally had this recipe named “5 Ingredient Green Lentil Curry” which is true and not. It really consists of 5 ingredients besides spices and water. But I decided not to confuse the masses and not join ridiculousness of Pinterest because I frankly can’t stand it myself. I probably sound like a broken record but because I spend quite a few hours each week on Pinterest due to my job, I just can’t stop rolling my eyes…LOL. I’m sorry, not in a mean way without any intentions to hurt anyone but come on, pumpkin puree is already creamy on its own – just pumpkin, pureed a teeny weeny longer.

ingredients-easy-green-lentil-curry-crockpot-clean-eating   green lentil curry

I did make a salad to go with the curry. Sweet-sweet grandma talked me into buying watercress at the farmer’s market past weekend. So, I mixed it with Romaine lettuce, tomatoes, cucumbers, salt, pepper and oil. I absolutely LOVE pairing curry with fresh veggie salad. It gives it another layer of flavours. And as for spices, I’m always keeping it on a safe side for my North American kids to eat. So, double, triple them if you want. Really, whatever tastes good to your mouth.:)

Enjoy!

Easy Green Lentil Curry

Easy Green Lentil Curry

Ingredients

Directions

  1. Slow Cooker Method: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. This will allow the depth of flavour in spices to develop. Transfer to a slow cooker and add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
  2. Stovetop Method: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
  3. Serve hot garnished with cilantro/green onions.
  4. Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
http://ifoodreal.com/crockpot-5-ingredients-green-lentil-curry/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1.25 cup:
Calories: 235.5
Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 351.2 mg
Total Carbs: 35.2 g
Dietary Fiber: 12.9 g
Protein: 11.6 g
WW Points+: 7

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56 Comments

    • Olena (iFOODreal)

      14 oz and 5.5 oz respectively. Just updated the recipe. Thanks for pointing that out.

      Reply
    • Olena (iFOODreal)

      You are welcome. You can have this simmering in the crockpot, while you are whipping up your next healthy sweet creation.:)

      Reply
  1. Dainius

    Only after buying all ingredients I realized that I need crock pot and I have never heard about it before (probably because I am from Denmark), but I am doing it old school on the stove and waiting for the result!

    Reply
    • Olena (iFOODreal)

      I am sure it will turn out fine!!! I post many crock pot recipes because many readers are working moms. Let me know how it turns out.

      Reply
  2. April

    I tried these tonight and LOVED them… Was looking for different healthy recipes for the new year and this DEFINETLY fit the bill! Thank you so much for posting this 🙂

    Reply
  3. Paula

    This was amazing! I did need to add extra water and this was done in about 2 hrs on Low heat. I added 15 oz diced tomatoes in juice which added to the flavor. Thinking about adding some garam masala.

    Reply
    • Olena

      I eat curry on its own but you can serve it with whole wheat pita or bread. It is one pot meal and quite filling. My husband likes it with bread. 🙂

      Reply
    • Olena

      Give the curry a good stir plus it will thicken with time. Unless lentils are not cooked no extra cooking time is needed.

      Reply
  4. Torrie

    It’s late now. I want to make this in the morning to leave it but I don’t have coriander. Is it a deal breaker? Is there an alternative?

    Reply
    • Olena

      It’s fine. Not a deal breaker. Adds nice flavour but it’s OK. You can taste curry once cooked and add cumin instead of coriander if desired.

      Reply
  5. Alexa

    I’m allergic to coconut 🙁 Are there any substitutions for the coconut milk?

    Reply
      • Alisha

        I love this recipe! I like my indian food spicy, so I doubled each spice. I was out of cumin so replaced with two teaspoons garam masala, and I threw in a few cardamom pods. Was not overly spicy with these changes, especially since we ate it with brown rice. Thanks for the recipe.

        Reply
        • Olena

          That works great! Amount of spices are a personal taste. I find ethnic people and certain North Americans like a NICE BIG punch of spices.:) Their small kids eat more spicy foods than my husband can handle LOL

          Reply
  6. Sabrina

    Did you soak the lentils overnight? Or did they go from dried to cooked in those 3 hours? Thanks!

    Reply
  7. Natashalh

    So tasty looking! My husband recently realized he likes lentils (yes!!!) and we have everything on hand to make this lentil curry. Pinning so I don’t loose track of your recipe!

    Reply
    • Olena

      You are welcome! I can’t say I love all Indian food but some for sure. I’m not a fan of their sweets. Just very different…I’m sure Russian sweets might look the same lol

      Reply
  8. Rebecca

    for the stovetop method, is 45 min the correct cooking time? Just tried this as instructed, but my lentils are not soft. Like eating tiny pebbles. Should they cook longer?

    Reply
    • Olena

      Hi Rebecca. I apologize for not replying sooner but my website was down all day due to hosting issues. We are working on it this week. Yes, you can cook longer. Not sure why this happened. Usually if I bring lentils to a boil and cook them covered on low 2 they take 45 mins. Definitely not more like beans.

      Reply
  9. Rachl

    This looks amazing, cant wait to try it! I am in the UK though and unsure what to use – here, we don’t have tomato paste in cans, we have tomato puree that comes in tubes, or passata in jars/cartons. Which do you think? Judging by the photo, I think puree is probably closer, but thought I’d ask! Thanks 🙂

    Reply
    • Olena

      Hi Rachel. Yes it is puree. I just googled the image and it says “double concentrated” on Tesco brand. I remember my mom studying in England many years ago and she shopped at Tesco. So I figured that is what you have. Passata is just strained tomatoes that wouldn’t work in this recipe.

      Reply
  10. Allyson

    This is absolutely delicious and the BEST thing I have in months!!! Thank you!!!!!! I cooked it too long in the crock pot and it started to burn. I boiled more water and added it. my 3 year olds loved it!!!!

    Reply
    • Olena

      Hi Allyson. Flattered to hear your munchkins approved. I started my kids on whole foods early too and now have barely any problem feeding them. It does pay off.

      Reply
  11. Kristi

    Hi – Has anyone tried substituting garam masala instead of using all the individual spices? Thanks!

    Reply
  12. darah

    I make this recipe all the time – I love it. Question, can I use red lentils? I’m out of green and yellow.

    Reply
    • Olena

      Hi Darah. Glad to hear.:) Yes, any lentils. As long as you measure the same amount. The texture will be a bit different because red lentils fall apart more.

      Reply
  13. Julia

    This is a wonderful recipe! I really appreciate that you added the Dutch oven instructions because I don’t have a slow cooker. I substituted coconut cream for half the coconut milk and it was extra creamy. Super bonus- my picky 2 year old ate two huge bowls of this!!

    Reply
  14. Kate

    This was really good! I discovered I was out of curry powder so had to use tikka paste, which had all the things in it. I also fried up some chunky mushrooms with a bit of cardamom and added that near the end. Awesome! Thanks for sharing. 🙂

    Reply
    • Olena

      Hi Kate. Oh my, that sounds awesome!!! Never heard of tikka paste. Sounds like smth I would like LOL.

      Reply
  15. Carolyn

    I’m currently making this recipe. I kept it just as the cook/author wrote the recipe, BUT I doubled the spices and added a couple dashes of cayenne as we are all fire-breathing adults around this house!! YUMMY! I love all the flavors! Pinned it to my “Veganomics” board to be referred to again and again! Thank you!

    Reply
    • Olena

      Haha. Definitely. Do the spices as you wish. I have kids and a spice- wimp husband. Glad you liked my green curry.

      Reply
  16. Kelly

    This was super delicious, thank you! We ate it with romaine lettuce wraps, halved grape tomatoes and plain Greek yogurt!

    Reply

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