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Spicy Spoonful Lentil Stew

This vegetarian lentil stew "daal" is made with Indian spices in a crock pot.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Lunch, Main Course, Soup
Cuisine: Indian, Vegan, Vegetarian
Servings: 10

Ingredients

  • 2 cups organic green lentils rinsed thoroughly
  • 4 cups vegetable broth equivalent to a 900 ml. carton of broth
  • 1 medium purple onion diced
  • 2 carrots diced into large pieces
  • 1 stalk celery coarsely diced
  • 6 mini red potatoes diced into large pieces
  • 1 28 oz can of diced tomatoes drained
  • 3 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Rinse the lentils thoroughly and put in crock pot.
  • I substituted a medium purple onion for the small yellow onion so just use what you have on hand.
  • Not having a russet or red potato in the house I used 6 or 7 red mini potatoes instead.
  • Dice carrots and celery. I had a few tomatoes that were getting soft so I added them as well.
  • I substituted more vegetable broth for the bouillon cube and 2 cups of water. This way the entire 900ml. box of vegetable broth was used in my recipe so there wouldn't be anything left over.
  • Add all remaining ingredients in the crock pot and stir. Cover with lid and let it cook for 6 hours or more.