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Slow Cooker Masala Lentils 


  • 1 yellow onion chopped

  • 3 tbsp garlic

  • 2 1/4 cups lentils 

  • 1 tsp ginger powder

  • 1 1/2 teaspoon garam masala

  • 4 cups vegetable broth

  • 1 15- ounce can diced tomatoes with their juices

  • 1/4 cup tomato paste

  • 1 teaspoon maple syrup

  • 1 cup full fat coconut milk

  • Salt & pepper to taste 


  • Place all ingredients except for the coconut milk in your slow cooker. Stir. Cook on high heat for 3-4 hours or on low heat for 6 hours. In the last hour or two of cooking, respectively, check to see if the lentils need more liquid, and add extra broth or water.

  • Adjust based on how thick or think you like it. Keep in mind that you'll be adding more liquid when adding the  coconut milk.

  • When the lentils are ready, stir in the coconut milk. Serve on its own or over a gluten free grain.

NTG Lunch Box Meal Ideas: Project
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