Red lentil curry works beautifully in the slow cooker. As the lentils simmer with coconut milk, tomatoes and spices, they soften and naturally thicken into a creamy curry.
Inspired by traditional lentil dahl (dal), this version uses the slow cooker to create the same comforting texture with very little hands-on cooking.
Red lentils, coconut milk, tomatoes and a few pantry spices come together to make a warm, satisfying curry. The coconut milk adds richness while the tomatoes keep it balanced.
The First Step Builds Flavor
Even though this is a slow cooker recipe, the most important step happens before anything goes into the slow cooker!
Start by cooking the onion in a little butter or oil until it softens. Add the garlic and ginger, then stir in the spices.
Cooking the spices for a minute or two before slow cooking makes such a difference. The heat releases their oils and helps the curry develop a deeper flavor.
You’ll notice the spices become fragrant and slightly darker in color. That’s when they’re ready.
Once the onion, aromatics and spices have cooked briefly together, transfer everything to the slow cooker where the lentils and liquids will finish the dish.
Ways to Serve This Lentil Curry
This curry can be served in several simple ways. Served on basmati rice is the most common, but roti or naan also work well for scooping up the curry.
I like to finish it with a spoonful of Greek yogurt and a sprinkle of fresh cilantro, which adds a little freshness alongside the warm spices.
For something more substantial, cubes of paneer can be fried until golden and scattered over the top.
Why Red Lentils Work So Well in Slow Cooker Curry and Dahl
Red lentils are commonly used to make dishes known as dahl (or dal) across South Asia, where lentils are slowly cooked with spices until tender.
They behave differently from green or brown lentils. Red lentils cook faster and soften more completely, which is why they work so well in curries and dhal-style dishes.
Brown or green lentils hold their shape more firmly. If used here, the lentils would stay distinct and the curry would be thinner.
It’s also worth rinsing lentils before cooking. Rinsing removes dust from processing and excess surface starch, which helps produce a cleaner flavor.
When the curry is ready, the lentils should be fully tender and the sauce thick enough to spoon over rice.
If you’re new to cooking lentils in a slow cooker, my Slow Cooker Cooking Times guide explains how different ingredients behave during long slow cooking.
How to Make Slow Cooker Vegetarian Red Lentil Curry
Step 1 – Sauté the onions
In a frying pan, add the butter or oil and cook the diced onions over medium heat until translucent and softened.
Step 2 – Cook the aromatics and spices
Add the garlic, ginger, turmeric, cumin, curry powder, mustard powder or seeds and cayenne. Cook for 1–2 minutes until fragrant.
Step 3 – Add everything to the slow cooker
Transfer the mixture to the slow cooker. Rinse the lentils under cold water in a sieve and add them along with the coconut milk, diced tomatoes, broth, sugar, salt and pepper.
Stir well and cover.
Step 4 – Slow cook until tender
Cook on LOW for 8 hours or HIGH for 4 hours until the lentils are soft and tender.
Step 5 – Finish the curry
Add a squeeze of lemon or lime juice to taste and adjust seasoning with a little extra salt if needed.
Step 6 – Serve
Serve over basmati rice or with roti or naan. Sprinkle with cilantro and a dollop of Greek yogurt.
Optional: fry small cubes of paneer until crispy and scatter over the top.
More Slow Cooker Recipes to Try
If you enjoy vegetarian slow cooked meals like this one, you might also like:
- Slow Cooker Pumpkin & Chickpea Curry
- Slow Cooker Hearty Vegetable Soup
- Slow Cooker Potato & Leek Soup
- Slow Cooker Tomato & Basil Soup
If you’re learning to cook more with a slow cooker, these guides are also helpful:
Storing and Freezing Lentil Curry
Store leftover curry in an airtight container in the refrigerator for up to 4 days. This curry also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
The curry will thicken as it cools. When reheating, add a splash of water or vegetable broth to loosen it.
Slow Cooker Red Lentil Curry
Slow Cooker Red Lentil Curry is a simple lentil curry inspired by traditional dhal. Red lentils simmer with coconut milk, tomatoes and warm spices until tender and naturally thickened.
Ingredients
- 2 tablespoons butter or oil
- 1 onion, finely diced
- 3 teaspoons garlic, crushed
- 3 teaspoons ginger, finely grated then diced
- 1 tablespoon turmeric
- 1 tablespoon cumin powder
- 1 tablespoon curry powder
- 1 teaspoon mustard powder or mustard seeds
- Pinch cayenne pepper
- 2 cups red lentils (430 grams), rinsed and drained
- 1 (14-oz) can coconut milk
- 1 (14-oz) can diced tomatoes
- 3 cups vegetable broth (720 ml)
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 handfuls spinach
- Juice of half a lemon or lime
To Serve
- Serve over rice or with roti or naan
- Sprinkle with cilantro and a dollop of Greek yogurt
- Dice and fry 7 oz paneer until golden and sprinkle on top
Instructions
- In a frying pan, add the butter or oil and cook the diced onions over medium heat until they are translucent and softened.
- Add the garlic, ginger, turmeric, cumin, curry powder, mustard powder or seeds and cayenne. Cook for 1–2 minutes until fragrant.
- Add this mixture to the slow cooker. Rinse the lentils well under cold water in a sieve and add them to the slow cooker along with the coconut milk, diced tomatoes, broth, sugar, salt and pepper.
- Stir well and cover.
- Cook on LOW for 8 hours or HIGH for 4 hours until the lentils are tender
- Add a squeeze of lemon or lime juice to taste and add a little extra salt if needed.
- To serve, serve over basmati rice or with roti or naan.
- Serve in bowls and add a sprinkle of cilantro and a dollop of Greek yogurt.
- Optional: fry small cubes of paneer until crispy.
- Let the curry cool, then store in an airtight container in the refrigerator for up to 4 days or it freezes well for up to 3 months. .
- The curry will thicken as it chills. When reheating, add a splash of water or vegetable broth to loosen the texture.
Notes
Because red lentils break down during cooking, the curry may become thicker the next day, which is completely normal and often improves the flavor.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 14gSaturated Fat: 10gUnsaturated Fat: 4gCholesterol: 10mgSodium: 1062mgCarbohydrates: 30gFiber: 11gSugar: 5gProtein: 12g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
If you loved this one
I hope you love this Red Lentil Curry as much as we do. It’s such a lovely comforting recipe and one I make on repeat during the colder months.
If you try it, I’d love to hear how it turned out for you in the comments below.
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Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.
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Happy cooking!
Anna xo
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