Wednesday, December 13th, 2017

Slow Cooked Red Lentil & Chickpea Curry (Vegan, Gluten Free)

Published on January 5, 2016 by   ·   7 Comments Pin It
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If you think that making dinner is relaxing, you probably don’t have kids. Franklin will usually read a book or play in the evening, or if needed, I’ll let him watch a Daniel Tiger’s Neighborhood episode. But Nicholas? He won’t sit in his high chair for more than a few minutes, and while I’m happy to let him empty every kitchen cupboard, I’d rather not have him do that while I’m trying to chop onions next to the hot stove.

The solution? The amazing slow cooker, which I’ve just started using. I tried using one 10 years ago, but my husband complained it cooked the flavor out of food. This is not an issue with this amazing soup. It’s flavorful right out of the crock-pot as well as the next day, it’s filling and nourishing, and it’s super easy to make.

When I served it, Franklin said: “Yuck, I hate soup.” He always has to taste what I make, though, so I had him take a few spoonfuls. His verdict? “Yum! This soup is delicious! You should call it Chickpea & Tomato Curry.”

Make it in the morning, and enjoy a scrumptious dinner after leisurely playing with your kids!

You can also make it on the stove top, it will take about 30 minutes to be done. We love it on its own as a soup, or served on rice.

(Editors note: You totally don’t need to have – or even like – kids to make this awesome cheap and flavorful recipe. It’s particularly working wo/man friendly as to it’s use of a slow-cooker aka crock pot! Have at it!)

Slow Cooked Red Lentil & Chickpea Curry

 

Slow Cooked Red Lentil & Chickpea Curry

Ingredients

    • 1 tablespoon coconut oil
    • 1 cup red lentils
    • 1 large onion, diced small
    • 1 inch ginger root, microplaned
    • 4 garlic cloves, minced or microplaned
    • 1 tablespoon ground cumin
    • 1/2 tablespoon garam masala
    • 1 teaspoon ground turmeric
    • 1 14-oz can of BPA-free tomatoes, preferably fire roasted
    • 1 14-oz can full fat coconut milk, (from a BPA-free can)
    • 1 14-oz can BPA-free can chickpeas, rinsed well
    • 3 cups boiled water
    • Generous pinch salt
  • Editors note: hyperlinked above are bulk options to buy the canned goods above which is generally the cheapest way to buy BPA-can free goods – but feel free to make your own coconut milk, fire roast your own tomatoes, and rinse/soak/cook your own chickpeas if you have the time!

Instructions

In a small pan, melt the coconut oil, and add the onions. Cook until the onions are turning golden. Add the ginger and garlic. Cook briefly until fragrant.
In a 5-quart slow cooker, add the lentils, tomatoes, coconut milk, chickpeas, water, spices, and salt. Add the onions, garlic, and ginger. Cook on low for about 7 hours. Serve with quinoa, basmati rice, etc.

Joanna Steven is a Food Blogger for Moms. Follow her on Facebook, Twitter, and Periscope (@nettle_juice)

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Readers Comments (7)

  1. Rebecca Mink says:

    This looks so YUM! I don’t have kids but I run a thriving company and get insane. What a great smell to have in the house all day too! :) Gonna make this ASAP x Thanks

  2. suzi says:

    cannot wait to have this tonite!! “halfway there”, says the slow cooker. i just dropped two fresh thai green chills in the pot… kicking up the goodness and the heat :) thanks for this one and i will let you know how it goes!!

    • suzi says:

      ok everyone needs to know…YOU MUST MAKE THIS DISH!!! i have tried to find my go to fave red lentil dahl type dish and now it seems my search is over!!! i followed the recipe as written other than addition of the thai chilies. its perfect!!

  3. Kate says:

    How many servings would you estimate this makes?




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