(Vegan) Easy Crock-Pot Curry Lentils

November 5, 2019

(Vegan) Easy Crock-Pot Curry Lentils

I honestly believe that the best way to cook lentils is in the slow-cooker.
I’m well aware that the most common method is to cook (or boil) lentils on the stovetop and that the fastest one involves a pressure cooker — but the slow-cooker method delivers the best results not to mention it is also the easiest way to cook ‘em.
Take these Easy Curry Lentils for instance, super easy to make and pack quite the punch in the flavor department. All the ingredients are placed in the Crock-pot for 7 hours and that’s it. You can forget about it.
What you’re left with are healthy and uber delicious lentils that are sure to satisfy even the most- die-hard meat lovers.


What I really like about this recipe is that it offers the richness and warmth that I crave in my comfort food. Unlike typical comfort-food recipes, however, it’s healthy, so instead of feeling weighed down after a big serving, I feel soothed and satisfied.
The same sensation is true of the leftovers I enjoyed reheating for lunch/dinner — they left me satiated and happy, instead of feeling like I was in a sort of food coma, which happens if I devour mashed potatoes and gravy with meatloaf.

(Vegan) Easy Crock-Pot Curry Lentils

Like 99% of my Crock-Pot recipes these Curry Lentils requires almost zero prep beyond a little chopping: simply mix the ingredients together in your slow-cooker, set it, and go about your day.
The lentils are super creamy and flavor-packed. Chock-full of vegetables and spices that provide a hit of vitamins, minerals and phytonutrients. Meaning they're not only good but also good for you.

(Vegan) Easy Crock-Pot Curry Lentils
They’re a one-dish show, but if you want, you can add a little rice on the side, nothing else.

(Vegan) Easy Crock-Pot Curry Lentils                                                                                            Print this recipe!

Serves 8

2 cups brown lentils, picked over and rinsed
1 medium onion, very finely chopped
2 garlic cloves, crushed (or finely minced)
1 medium carrot, peeled and finely diced
1 medium potato, peeled and finely diced
2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder (adjust to taste)
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
3 cups vegetable broth
1 (14 oz) can full-fat coconut milk


Place all ingredients (except for the coconut milk) in the slow cooker. Stir to combine.
Close with the lid and cook on high for 4 hours or on low for 7 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir in coconut milk, take a taste, and adjust seasoning as needed.
Serve warm sprinkled with chopped fresh cilantro (or parsley).

Nutrition facts

One serving yields 248 calories, 10 grams of fat, 30 grams of carbs, and 8 grams of protein.


  1. Oh, I am definitely giving this one a try - I don't make lentils often enough, the idea of using the slow cooker is brilliant!

    1. I honestly believe that the slow-cooker is the best when it comes to cooking lentils!

  2. Do you think this will freeze well?

  3. This was the best curry recipe ever - simple and easy prep, made the house smell wonderful all day, and so filling. The subtle mix of spicy smoky, and sweet was delicious!

  4. I make this 2 to 3 times a year!
    Easy & delicious
    I sometimes swap out potato for
    sweet potato or add spinach.