5.0
(4)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
Step 2
Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
Step 3
Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
Step 4
Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
Step 5
Serve warm with freshly squeezed lemon, basmati rice, and naan.
Your folders
ourbestbites.com
5.0
(33)
15 minutes
Your folders
slenderkitchen.com
4 hours
Your folders
healthyslowcooking.com
4.3
(12)
Your folders
fivebeansfood.com
8 hours
Your folders
taste.com.au
4.4
(24)
350 minutes
Your folders
perrysplate.com
2 hours
Your folders
myfooddiary.com
4.5
(1)
180 minutes
Your folders
budgetbytes.com
4.7
(107)
240 minutes
Your folders
budgetbytes.com
Your folders
budgetbytes.com
4.7
(115)
240 minutes
Your folders
ralphs.com
Your folders
simplyhappyfoodie.com
4.8
(4)
300 minutes
Your folders
damndelicious.net
4.8
(109)
240 minutes
Your folders
bhg.com
4.0
(155)
Your folders
slenderkitchen.com
5.0
(1)
5 hours
Your folders
insanelygoodrecipes.com
5.0
(4)
Your folders
marthastewart.com
Your folders
dailydish.co.uk
5.0
(28)
40 minutes
Your folders
365daysofcrockpot.com
4.0
(4)