Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Aromatic spices turn everyday beans and lentils into an exotic dish with the flavors of India. If a smoother texture is desired, puree up to two cups of the finished product in a blender or food processor and stir back into the pot. Serve over freshly cooked basmati rice. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Ingredients Nutrition


  1. Pour the oil into a 4-quart slow-cooker and set it on HIGH.
  2. In a food processor, puree the onion, garlic, and ginger and add it to the cooker. Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and allspice, and cook, stirring for 30 seconds.
  3. Turn the setting to LOW. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Add additional water, if needed. Before serving, season with salt and pepper and adjust the other seasonings, if necessary.
Most Helpful

I made this yesterday and I think I'm addicted. I now want to eat it every day! I did add some extra liquid about half way through as it seemed to be absorbing a lot, not a big problem. The outcome is a delicious dish with beautiful textures and mouth feel and lots of flavor. It only needed a small green side salad and a fresh apple for dessert to make what I consider a perfect meal. Kudo's for a true keeper that I have printed and stashed to keep on hand.

Annacia February 08, 2015

This is so great!!! And I'm proud to say that I have all the ingredients in my pantry. I even bought lentils in bulk but don't really crave them. As usual, I didn't move fast enough and started the crock too late to cook on low. Cooked on high for about 3 hrs and it was starting to get dry and crusty on the outside. I have a feeling this might happen even on low because the liquid didn't seem enough. I may add more next time or just wait and add more toward the end of cooking time (to help mix in the salt).

Chef Tweaker January 28, 2013