A flavorful and hearty Indian lentil stew with a Creole twist, prepared effortlessly in a slow cooker. The combination of lentils, split peas, and aromatic spices creates a wholesome and satisfying dish. Perfect for busy days when you want a delicious meal ready when you walk through the door.
Ingredients: 1 cup red lentils. 1 cup yellow split peas. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 teaspoons curry powder. 1 teaspoon ground cumin. 1 teaspoon turmeric. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups chopped spinach. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lemon juice.
Instructions: Rinse the red lentils and yellow split peas under cold water. In a slow cooker, combine lentils, split peas, chopped onion, minced garlic, diced tomatoes, coconut milk, vegetable broth, curry powder, cumin, turmeric, paprika, cayenne pepper, salt, and pepper. Stir well. Cover and cook on low for 6-8 hours or until lentils and peas are tender. About 30 minutes before serving, stir in chopped spinach, cilantro, and lemon juice. Cover and continue cooking. Adjust seasoning if necessary before serving. Serve the Indian Lentil Stew over rice or with naan bread. Garnish with additional cilantro if desired.
Prep Time: 15 minutes
Cook Time: 360 minutes
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