Crockpotcurriedlentils Recipes

CROCK POT CURRIED LENTIL SOUP

Crock Pot Curried Lentil Soup image

Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches. I am not a big lentil OR soup fan, yet I really enjoyed this soup.

Provided by Jennifer Michele

Categories One Dish Meal

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oil (preferably olive, or for authenticity -- clarified butter)
1/2 onion, chopped
1 1/2 teaspoons good curry powder (I like using more, but it is all to taste)
6 cups good vegetable stock (water or chicken stock can be substituted)
1 cup lentils
1 (14 ounce) can chopped tomatoes (with liquid)
salt

Steps:

Heat oil in skillet over medium high heat.
Add onion and cook until translucent.
Add curry, stir and cook for 1-2 minutes.
(you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
Pour the contents of the pan, and the rest of the stock into a crock pot.
Add the lentils to the pot.
Cover and cook on low for 6 hours.
Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

CROCKPOT CURRIED LENTILS

Crockpot Curried Lentils image

Make and share this Crockpot Curried Lentils recipe from Food.com.

Provided by DrGaellon

Categories Curries

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup lentils, sorted and rinsed
1 medium onion, diced
2 small carrots, peeled and diced
1 celery rib, diced
2 garlic cloves, minced fine
4 cups chicken broth or 4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 ounce dried mushroom (by weight)
1 -2 tablespoon curry powder (as per your taste)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
2 bay leaves
1 (15 ounce) can diced tomatoes
1 cup half-and-half
10 ounces frozen spinach, thawed (optional)

Steps:

Combine everything except the tomatoes, dairy, and spinach in the crockpot. Cook on low 8-10 hours.
30 minutes before serving, remove the bay leaves, add the tomatoes and pulse with an immersion blender to grind up about half the lentils. Stir in the half-and-half, and the spinach if using. Cook another 30 minutes. Serve hot with rice or couscous.

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