Ingredients

The following ingredients have 12 Servings
  • 3 cups red and/or yellow lentils
  • 4-6 serrano chiles, depending on heat preference, stemmed and seeded
  • 1 large onion, chopped
  • 5 cloves garlic
  • 3″ piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon granulated sugar
  • 1 28 ounce can diced tomatoes
  • Kosher salt, to taste
  • 4 tablespoons butter, optional
  • 14 ounces heavy cream or unsweetened coconut milk
  • 1/4 cup cilantro leaves
  • Freshly squeezed lemon juice, to serve
  • Basmati rice, to serve
  • Naan, to serve

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm with freshly squeezed lemon, basmati rice, and naan.