I am still experimenting with this!
- salt and pepper
- 3 cups water
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 3 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon ginger
- 2 cups lentils
- 2 tablespoons white vinegar
- 1/2 cup cilantro chopped
- 2 tablespoons curry powder
- 2 veggie bouillon cubes
- 1 onions, minced
- 1 (15 ounce) cans diced tomatoes with juice or
- 1 teaspoon garam marsala
- Carbohydrate 279.2012375 g
- Cholesterol 30.503125 mg
- Fat 17.63911625 g
- Fiber 140.511050001144 g
- Protein 117.56672375 g
- Saturated Fat 8.15125 g
- Serving Size 1 1 recipe (870g)
- Sodium 128.897 mg
- Sugar 138.690187498856 g
- Trans Fat 1.95489825000001 g
- Calories 1738 calories
Step-by-step
- Put all ingredients but the cilantro in the crock pot on low for 8 hours or so.
- Taste to season with salt and pepper and add fresh cilantro.
Long cooking times in a moist slow-cooker environment govern this preparation, transforming dry legumes into a tender, unified dish without constant stovetop monitoring. Rooted in South Asian pulse cookery, the technique of slow simmering breaks down cellular walls in legumes while marrying ground spices with alliums. Spices like cumin, coriander, and cinnamon require prolonged heat to release their fat-soluble flavor compounds into the surrounding liquid.
- Rinse two cups of lentils in a fine-mesh strainer under cold water to remove debris before adding them to the crockpot.
- Mince three garlic cloves finely to ensure the harsh sulfur notes mellow evenly over the eight-hour cooking window.
- Stir in fresh chopped cilantro only after the slow-cooking cycle completes to preserve its volatile aromatic oils.
- Adjust salt and pepper levels at the very end of cooking because sodium restricts water absorption in the cell walls of legumes if added too early.
Proper seasoning adjustments at the table ensure the acidity from the white vinegar balances the earthy richness of the lentils. Store leftovers in an airtight container in the refrigerator for up to four days.
