Curried Lentil Stew For A Slow Cooker Food

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS

Steps:

• Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
• Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
• If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

SLOW-COOKER CURRIED LENTIL SOUP

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
• Cover; cook on Low setting for 8 to 9 hours.
• About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
• Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

CROCK POT CURRIED LENTIL SOUP

Steps:

• Heat oil in skillet over medium high heat.
• Add onion and cook until translucent.
• Add curry, stir and cook for 1-2 minutes.
• (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
• Pour the contents of the pan, and the rest of the stock into a crock pot.
• Add the lentils to the pot.
• Cover and cook on low for 6 hours.
• Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

SLOW-COOKER CURRIED SWEET POTATO AND LENTIL STEW

Steps:

• In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
• In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
• Cover; cook on Low heat setting 5 to 6 hours.
• Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.