I recently linked this recipe to the Running on Happy and The Fit Foodie Mama #MeatlessMonday recipe link-up.
Sur La Table recently had a big sale (still going on) on the Cuisinart Multi-Cooker and I couldn’t resist. With holiday gift cards in hand I marched right in and upgraded my slow cooker. Man, I am glad I did. It is SO nice to be able to brown onions in the slow cooker and then just pour in the rest of the ingredients. This slow cooker is going to get some major use in my household.
I saw some split red lentils at Trader Joe’s the other day and I was inspired to make a red lentil based slow cooker curry sauce. I love that this “sauce” is packed with protein and fiber.
This recipe makes A LOT of sauce, so get ready to freeze some for later. I have also enjoyed the sauce as a soup…simply add broth and thin it out. Good stuff!
INGREDIENTS – makes an ENTIRE crockpot full…more than enough to freeze for later
Water sauté the onions, celery, carrots, and leeks for 5-7 minutes. Add the curry seasoning, garlic, ginger, and red pepper flakes. Stir together to combine the flavors and cook for 1-2 minutes while continuing to stir (If the mixture is getting too dry, add a tiny bit of water).
Add the light coconut milk and stir to combine. Add the split red lentils, broth and water.
Set your slow cooker on high for 6 hours or low for 8-10.
Serve on top of roasted squash, steamed veggies (cauliflower, broccoli, zucchini, summer squash) potatoes, brown rice, etc. Would be fantastic over brown basmati rice. Have each person salt their own food upon serving…that way the food will taste salted, but will not be LOADED with sodium.
*Remember to remove the lemongrass stalks before serving
For a printable version of this recipe click HERE.