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Sunday Slow Cooker:  Red Lentil, Curry, and Carrot Stew

Lately I have been trying to incorporate more vegetarian and vegan meals into our rotation. The problem? I live with a hardcore meat eater. Vegetarian meals – even bulked up with pasta or grains – usually get a sideways stare and slew of questions about whether or not, this is all we are eating? However given my innate stubborn streak, I can’t just throw in the towel. Although truth be told there is always a rotisserie chicken close by in case I fail. Real life.

Surprisingly this simple meal passed the test recently. I was shocked. It was just soup, salad, and bread. However since this soup is incredibly hearty, it makes a delicious meatless meal that even your most dedicated meat eater just might enjoy.

Slow Cooker Red Lentil, Curry, and Carrot Stew
Servings: 8
Serving Size: 1 cup
Nutritional Info: 251 calories, 2g of fat, 41g of carbohydrates, 15.5g of fiber, 16.1g of protein, Sugars: 12g
Weight Watchers® PointsPlus®: 6 *


Ingredients

  • 2 cups red lentils
  • 2 large carrots, diced
  • 7 cups water or vegetable broth
  • 2 tbsp. grated ginger
  • 1/2 onion, chopped
  • 2 tbsp. curry powder
  • 1/3 cup tomato paste
  • 14 oz. light coconut milk
  • 1-2 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • Optional: 1-2 diced jalapenos

Instructions

  1. Stir together everything in the slow cooker.
  2. Cook on low for 6 hours or until lentils are fully cooked. This soup can be blended for a smooth version. Consider topping with yogurt, cilantro, jalapenos, or diced red peppers.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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11 Response to Sunday Slow Cooker: Red Lentil, Curry, and Carrot Stew

  1. Abby on September 14, 2013

    I made this stew today. Oh my word! My house smells amazing and this stew is WONDERFUL!! It’ll taste great on these cold days that are moving into the Midwest this weekend!

    Reply
  2. Jarva on September 15, 2013

    This looks great! Are these lentils pre soaked?

    Reply
    • Kristen on September 16, 2013

      They aren’t pre-soaked. Just rinse them beforehand.

      Reply
  3. Martha on October 14, 2013

    This looks delicious. I’m going to try it very very soon!

    Reply
  4. Mandy on October 28, 2013

    This was really good and affordable to make. It freezes well too. The whole family liked this one!

    Reply
  5. Kate on November 5, 2013

    This soup/stew is beyond delicious! It took longer to cook that 6 hours on low – I finished in on the stove after about 8 hours for another 45 minutes.

    Reply
  6. Sarah on December 12, 2013

    This was amazing! Topped with fresh cilantro, diced jalapeño and sour cream… Totally completed the flavor profile! Perfect dish!

    Reply
  7. heather on January 13, 2014

    Can I cook this on high heat for less time?

    Reply
    • Kristen on January 13, 2014

      I haven’t tried cooking it more quickly but it could work. I would recommend two things to help speed up the cooking process. Boil the broth/water before adding it to the slow cooker and then it should cook more quickly. You can also soak the lentils for 15-30 minutes first to speed things up.

      Reply
  8. Em on February 5, 2014

    This was really really good! I used an immersion blender to make it smooth.

    Reply
  9. M on October 2, 2014

    This was delicious! The whole house smelled wonderful. I was hesitant that the kids wouldn’t eat it, but they did and even liked it, too.

    Reply

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