[blindweightwatcher] Crockpot Red Lentil and Vegetable Curry

Crockpot Red Lentil and Vegetable Curry

Lentil Curry  

 

This low-fat meatless main course is good with a side of yogurt and chutney. 
It's also great over rice or wrapped in a tortilla and eaten burrito-style.

The recipe can be cut in half, but since it freezes well, make the full recipe 
and freeze the leftovers. 

--Kathie Jenkins, Food Editor

 

Makes 6 to 8 servings

 

list of 12 items

. 1 pound dried red lentils, picked over and rinsed 

. 1 onion, cut into 1/4-inch dice 

. 3 ribs celery, cut into 1/4-inch dice 

. 3 carrots, peeled and cut into 1/2-inch dice 

. 2 cups zucchini, cut into 1/2-inch dice 

. 1 teaspoon ground coriander 

. 1 teaspoon ground cumin 

. 1 tablespoon garam masala 

. 1 teaspoon freshly grated ginger 

. 4 cups water 

. Salt and pepper to taste 

. Fresh cilantro, optional 

list end

 

To assemble: Place lentils, onion, celery, carrots, zucchini, coriander, cumin, 
garam masala and ginger into crockpot. Add water. Stir well. Press mixture

down so most of it is covered by water.

To cook: Cover and cook on low heat for 8 hours or until lentils are tender.

To serve: Season with salt and pepper. Garnish with fresh cilantro. Serve with 
yogurt.

 

Tips

 

Any veggie will do! Tailor this recipe to any vegetables you like - try 
potatoes, yellow squash or even green beans - just keep the amount about the 
same

as called for in the recipe. 

 

Dont' lift the lid: Lifting the crockpot lid to check on the food breaks the 
seal and adds about 20 minutes to the cooking time. 

 

Know your lentils: The main differences between red and green or brown lentils 
are red cook faster and are mushier since their outer shells have been removed.

Shopping tip: Garam masala, an aromatic Indian spice blend, can be found in 
most supermarkets or at Penzey's Spices (674 Grand Ave., St. Paul; 651-224-8448

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