Slow Cooker Coconut Curry Lentils

As you may know already, I love using a slow cooker, especially in the winter time. I love how simple these recipes can be, and the fact that you can set it all up in the morning, and then come home later in the day to a delicious smelling apartment and a warm yummy meal. I've been trying to cook more vegan recipes (just as an experiment, and because its humane and healthy).  Here is one that I love! Tastes great when poured over some Jasmine rice, or brown rice. Definitely give this recipe a try, it will warm you up on those cold winter days! 


  • 1 yellow onion

  • 3 cloves garlic

  • 2 cups green lentils

  • 1 sweet potato

  • 2 carrots

  • 3 Tbsp curry powder (hot or mild)

  • 1 tsp cumin

  • 15 oz can petite diced tomatoes

  • 15 oz can tomato sauce

  • 3 cups vegetable broth

  • 14 oz can coconut milk (full fat)

  • salt and pepper to taste


  1. Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato into 1/2 in. cubes and slice the carrots.

  2. Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cumin, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Put the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.

  3. Stir the can of coconut milk into the lentils. Taste and add salt and pepper or other spices as needed (the amount of salt needed will depend on the the amount of sodium in the broth and the canned tomatoes).

  4. To serve, add cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced onion and fresh cilantro or parsley. 

  5. This meal is completely vegan and gluten free, enjoy!