Whip up this delicious vegetarian comfort food with zero effort at all! Simply break out your slow cooker and let dinner make itself!This recipe serves approx. 6 large portions or 10 side-dish sized servings. Recipe yield: 10 cups.
Course Main Course, Side Dish
Cuisine Indian
Keyword Madras Lentils
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6servings
Calories 216kcal
Author Jenn Laughlin - Peas and Crayos
Ingredients
2cupscooked lentils*
2cupscanned tomato sauce/puree
½large onion(approx. 1 + 1/2 cups finely diced)
1large russed potato(approx. 2-3 cups peeled and cubed)
a dollop of sour cream(vegan or regular -- MY FAVORITE TOPPING!)
something SPICY! I added chili paste to this dish recently and LOVED it!
curry powder/paste <-- they change the entire flavor profile of the dish but are super delicious if you're up for it!
The original dish also had red kidney beans in the mix so if you're a fanfeel free to add some cooked beans! You may want to add little extra liquid and seasonings if you do, but otherwise you're good to go!
Instructions
You're going to laugh at how easy this is: Use some the butter or Earth Balance to lightly grease the sides of your crock-pot then dump EVERYTHING into your slow cooker.
Set to HIGH for 3.5-4 hours and go about your day/evening as per usual.
Once time is up, taste and add any additional seasonings your taste buds prefer. This dish comes out super thick (LOVE IT) but you could also thin it a bit with some additional coconut milk or veggie broth as desired. Simply amp up the seasonings to compensate!
Garnish with an optional sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad!
Notes
* Prefer to used dried lentils? Simply add 1 cup of raw dried lentils to your crock-pot and increase the amount of tomato sauce used to two 15 oz cans total of sauce, plus add 1/2 cup of veggie broth to the mix. The lentils will soak up the extra liquid as it cooks.** You can use one extra large russet potato for this dish or go with two smaller russet potatoes. I've also made this with Yukon gold potatoes and it works great! You'll want to aim for 2-3 cups of diced potato total.Looking to amp up the flavors even more? I've added a spoonful or so of curry powder to these luscious lentils and LOVED IT! It's also crazy delicious with Thai red curry paste too. Nutrition Facts below calculated before choice of toppings with an online nutrition calculator. Adjust as needed.