Best 5 Curried Lentil Stew For A Slow Cooker Recipes

Indulge in a symphony of flavors with our Curried Lentil Stew, a delightful dish crafted with wholesome lentils, an array of aromatic spices, and a medley of vegetables. This hearty stew, bursting with goodness, is not only a culinary delight but also a nutritional powerhouse. Let your taste buds embark on a journey through a tapestry of textures and vibrant flavors, while your body reaps the benefits of this nourishing creation. Discover the magic of this Curried Lentil Stew, a symphony of spices, and a testament to the culinary wonders that await you.

In addition to the Curried Lentil Stew, our article offers a diverse range of culinary adventures. Embark on a culinary voyage with our enticing recipes. From the classic comfort of Creamy Chicken and Wild Rice Soup, a soul-warming embrace on a chilly day, to the tantalizing flavors of Chicken and Dumplings, a timeless dish that evokes memories of home and hearth. Unleash your inner chef with our irresistible Slow Cooker Turkey Chili, a fiesta of flavors that will set your taste buds ablaze. Experience the delightful fusion of East and West with our scrumptious Asian Chicken Lettuce Wraps, a symphony of textures and flavors that will leave you craving more. And for a sweet ending, let our decadent Double Chocolate Chip Cookies transport you to a realm of pure indulgence, a perfect treat to satisfy your cravings.

Here are our top 5 tried and tested recipes!

SLOW-COOKER CURRIED LENTIL SOUP

Slow-Cooker Curried Lentil Soup image

The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 9h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16-oz.) pkg. (2 1/2 cups) dried lentils, sorted, rinsed
8 cups water
2 medium carrots, cut into 1/2-inch slices (1 cup)
2 medium stalks celery, cut into 1/2-inch slices (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 extra-large vegetarian vegetable bouillon cubes or 2 chicken-flavor bouillon cubes
3 teaspoons curry powder
1 teaspoon salt
2 bay leaves
1 (14.5-oz.) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
1/2 cup low-fat plain yogurt

Steps:

In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
Cover; cook on Low setting for 8 to 9 hours.
About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

Nutrition Facts : Calories 175, Carbohydrate 39 g, Cholesterol 1 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 5 g

SLOW-COOKED LENTIL STEW

Slow-Cooked Lentil Stew image

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.-Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories Dinner Lunch

Time 6h45m

Yield 8 servings (2-3/4 quarts stew).

Number Of Ingredients 17

Ingredients

2 large onions, thinly sliced, divided
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
8 plum tomatoes, chopped
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups water
2 cups dried lentils, rinsed
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Steps:

In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts : Calories 499 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 448mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 17g fiber), Protein 17g protein.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

SLOW-COOKER CURRIED SWEET POTATO AND LENTIL STEW

Slow-Cooker Curried Sweet Potato and Lentil Stew image

Casual gathering at your place? Invite guests to grab a bowl of hearty stew chock full of veggies and lentils.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

Steps:

In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
Cover; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 8 g, TransFat 0 g

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Slow cooker spiced root & lentil casserole image

Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 5h50m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion , finely chopped
3 carrots , peeled and cut into 3cm slices
500g (about 5 medium) parsnips , peeled and cut into 3cm slices
3 garlic cloves , crushed
2 tbsp mild curry powder
1 tbsp smoked paprika
150g red lentils , rinsed
600ml hot vegan vegetable stock
2 bay leaves
lemon juice , to serve

Steps:

Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

Tips:

For the best flavor, use a variety of lentils, such as brown, green, and red.
If you don't have ginger-garlic paste, you can use 1 teaspoon of grated fresh ginger and 1 teaspoon of minced garlic.
If you like your stew spicy, add a pinch of cayenne pepper or a chopped jalapeño.
Serve the stew with rice, quinoa, or naan bread.

Conclusion:

This Curried Lentil Stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is a great way to get your daily dose of vegetables. The stew can be made in a slow cooker or on the stovetop, and it is also freezer-friendly. So next time you're looking for a healthy and satisfying meal, give this Curried Lentil Stew a try.