I have a confession to make... I've never cooked with lentils before!
Okay, well... I have. I did cook with them when I was attempting to make this same meal a few weeks ago and somehow managed to do something wrong and ruined the entire crock pot of curry. Ugh. Live and learn!
I guess what I should say is that I've never successfully cooked with lentils before. I have eaten them before, but it's always been in soups and never as the 'star of the show'. I knew from the soups that I'd had, that I did like lentils and have been looking for an excuse for a while now to use them.
I love a good curry, and for me, this really hit the spot! The only thing I will do differently next time, is to maybe add a jalapeño to the crock pot for a bit of a bonus kick-in-the-pants.
Even though I was told that this curry was spicy (as curry should be), it wasn't quite spicy enough for my Texas born tastebuds. If you like heat as much as I do, I would definitely add a jalapeño! If you like less heat, add just a bit less of the curry paste!
A few good things about lentils...
They are naturally high in colesterol-lowering fiber. The high fiber content means that they also help with managing blood sugar; that fiber will keep your blood sugar from rising rapidly after a meal. Lentils also provide nutrients from at least seven important minerals including high amounts of B-vitamins, and protein!
All that with virtually no fat and just over 200 calories in a full cup of cooked lentils.
The bottom line here? Lentils fill you up and not out!
Crock Pot Red Curry Lentils
Servings: 8 • Size: About 1 Cup • Calories: 254.7 • Fat: 2.7 g • Carb: 43.1 g • Fiber: 17.2 g • Protein: 14.7 g • Sugar: 7.5 g • Sodium: 529.9 mg
2 C. Red Lentils
28 Oz. Tomato Puree
3 1/2 C. Water
1 Onion, Chopped
4 Garlic Cloves
2 Tbsp. Ginger Root, Grated
3-5 Tbsp. Red Curry Paste
2 Tsp. Garam Masala
1/2 Tsp. Ground Turmeric
Salt to Taste
Pinch of Cayenne
1/4 C. Light Coconut Milk
Optional Garnish: Cilantro
Rinse and sort the lentils.
Toss everything into the crock pot, except for the coconut milk. Give it all a really good stir.
Cover and cook for 4-6 hours on high or 6-8 hours on low.
Once the lentils are cooked and tender, turn the heat off and add in the coconut milk. Stir to combine.
Serve right away and enjoy!
I served mine over cooked white rice and steamed mixed veggies.