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20) Slow Cooker Mulligatawny (Curried Lentil and Apple)

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 large apple peeled and diced (Granny Smith or Fuji)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup canned diced tomatoes
  • 1/2 cup coconut milk
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Heat olive oil in a skillet over medium heat. Sauté onion 4–5 minutes until soft, then add garlic, curry powder, cumin, and turmeric; cook 1 minute.
  2. Transfer onion mixture to slow cooker. Add lentils, apple, diced tomatoes, and broth. Stir to combine.
  3. Cook on low 4–5 hours or high 2–3 hours, until lentils are soft.
  4. Stir in coconut milk and season with salt and pepper. Cook 10 more minutes on low.
  5. Serve with cilantro and naan or rice.