If you make a stew with red lentils, you might forget they were lentils.
Like beans, I think that some people find lentils hard to digest, but the thing about red lentils is that over time they turn mushy and so you don’t get the same taste or texture as the green or brown kind. I love this recipe because uncooked red lentils need a lot of cooking time, which slow cookers provide. It’s also the EASIEST recipe to assemble. Just throw the stuff in, mix it around a little, and then leave it alone to fill your house with the aroma of a gourmet Asian-style curry.
2 c maasor (red) lentils
1 onion, diced
2 garlic cloves, minced
1/2 tbsp ginger, minced
2 tbsp vegan butter (I use Earth Balance or Melt)
2.5 tbsp red curry paste (I use Thai Kitchen)
1/2 tbsp garam masala
1 tsp turmeric
1 tsp cane sugar
pinch of cayenne pepper
1 29 oz. can crushed tomatoes
1 tsp salt
1/2 c coconut milk (or use equivalent of 1 can for extra servings)
cilantro for garnish
Rinse the lentils and put them in the slow cooker. Add onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine. Pour the tomatoes over the lentils. Refill the can with water and add to the cooker. Stir to make sure the lentils are covered. Cook on high for 4-5 hours, or low for 7-8 hours. Season with salt, stir in the coconut milk, and garnish with cilantro before serving. Serves 6-8.