Curried Black Lentils

Black lentils hold their 'toothsomeness' and can stand up to a long slow-cooker duration. Nice dish, excellent with rice, or on its own.

From Chef dougb
Added Mar 24, 2026
Updated Mar 24, 2026

Ingredients

  • 300 g
    Black lentils
  • 1 litre
    Vegetable stock
  • 2 Tbsp
    EVOO
  • 1
    Onion, large, diced
  • 2 Tbsp
    Garlic, minced
  • 1 can
    Tomatoes, diced (1x 796ml can)
  • 2 Tbsp
    Tomato paste
  • 1 can
    Coconut milk (270ml or larger)
  • 2-3
    Bay leaves
  • Spice Mixture
  • ½ tsp
    Cinnamon
  • 1 tsp
    Ginger
  • 1 tsp
    Turmeric
  • 1 tsp
    Paprika
  • 2 tsp
    Cumin
  • 225 tsp
    Corriander
  • 1 tsp
    Salt
  • 2 tsp
    Dal Makhani masala (optional)
  • 2 tsp
    Curry powder, hot (optional)
Prep
Cook
Servings
Plenty
Effort
—
Tags
lentils slow-cooker

Directions

  1. Rinse the black lentils and soak for 1-2 hours (or not, I don't find much difference).
  2. Discard the soak water and rinse the black lentils again.
  3. Place black lentils, vegetable stock, tomatoes, tomato paste, coconut milk, bay leaves in slow cooker (on low or high, depending on how much time you have).
  4. In a large pan, heat EVOO on med-low.
  5. Sautee onion and minced garlic until caramelized.
  6. Add the spice mix. Sautee for a few more minutes, until spices are toasted and aromatic.
  7. Add the contents of the pan to the slow cooker.
  8. Cover slow cooker and cook for 5+ hours. Mix and taste throughout, adding salt to taste as needed.
  9. Remove bay leaves.
  10. Final consistency should be that of a loose porridge. Serve on its own, or with cooked rice.

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