Who’s ready to take it easy this week? Red Lentil Curry and I are! This creamy vegan curry is made in your slow cooker hands free, includes a generous serving of vegetables (sweet potatoes!), and thanks to the addition of cooling coconut milk, the Indian spices are well balanced for a warm but not overpowering level of heat.

Easy, healthy Slow Cooker Red Lentil Curry with Sweet Potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice!

I first made this simple red lentil curry recipe when we moved into our new home and—after two weeks straight of moving-stress-induced takeout dinners—I needed a healthy reset.

WELL, here I am again! I’ve spent the last few weeks eating out as often as I’ve eaten in. It’s been delicious and fun and I’m likely to do it again, which is exactly why I need more easy red lentil recipes like this one in my life this week.

For me, it’s much easier to be excited about eating at home when I’m genuinely looking forward to the food in my refrigerator. Having delicious food on hand helps me avoid the temptation to say “Forget it—let’s go out” or to reach for a bag of chips instead of going to the effort to cook.

This Red Lentil Curry is absolutely scrumptious. I feel giddy and impatient to eat it every time I warm up a bowl!

Easy Red Lentil Curry made in the slow cooker! Loaded with sweet potato and delicious spices.

Healthy Red Lentil Curry—Reasons to ♥ Thee

I adore this recipe for so many reasons. Here’s why you will too.

First, let’s talk practicalities:

  • Dreamy Leftovers. This recipe yields a large portion and reheats like a dream, so when you make it once for dinner, you’re also gifting yourself with multiple healthy meals you can enjoy later in the week.
  • Meal-Prep Maven. You can either cook the recipe over the weekend, then warm up the leftovers, OR chop all of the vegetables in advance if you’d like to make it fresh the day you plan to serve it.
  • Healthy. Between the red lentils and superfood sweet potatoes, this recipe is loaded with fiber, protein, and nutrients. (For the curious, I’ve included more about red lentils below.)
  • Diet Friendly. This recipe is naturally vegan, gluten free, dairy free, and nut free.
  • CHEAP. Red lentils are one of the least expensive items in the grocery store. It’s hard to get more nutritional bang for your buck than with these red beauties!

Now, let’s address another Very Important Matter: YUM FACTOR. Because life is just too short to eat food that isn’t delicious.

  • TASTE. This Red Lentil curry is nothing short of fabulous. The layers of spice are complex, without being excessively spicy.
  • Texture. Thick, creamy, and utterly satisfying.
  • Glow Factor. You are going to feel marvelous after finishing a serving of this Red Lentil Curry, because it leaves you truly full and because the clean ingredient list means you did something truly positive for your well being!

Simple Slow Cooker Red Lentil Curry with Sweet Potato is an easy, vegan meal.

More about Red Lentils

If you are not ultra familiar with red lentils, then I am so pleased to introduce you to one of the least-expensive, best-tasting healthy foods on the planet.

Lentils are a member of the legume family, along with split peas, peanuts, chickpeas, and more. A few reasons to add them to your pantry (in addition to how inexpensive they are):

  • Versatility. Red lentils are mild and readily absorb spices, meaning they can soak up any flavors you add to them. They’re an easy ingredient in a wide range of recipes that range from more Indian-spiced dishes like this Instant Pot Lentil Curry to more traditional ones like Crockpot Lentil Soup and Instant Pot Lentil Soup.
  • High in Fiber and Protein. That means this Red Lentil Curry (and other recipes with lentils) will keep you full and happy, no meat required.
  • Low on Calories. Just 230 in a whole cup!
  • Big on Nutrients. Think iron, folate, and more.
  • Creamy but Not Mushy. With their pleasant texture, lentils are a delight to eat.
  • Fast. Lentils do not need to be soaked before cooking, saving you a recipe step. They do need to be rinsed to remove any dirt or stray bits, but this takes only a minute or two.

How to Make a Red Lentil Curry with Max Flavor and Minimal Effort

Today’s Slow Cooker Red Lentil Curry is one of my absolute favorite ways to spice and flavor the versatile red lentil.

In a bit of a mashup, I ended up with an Indian-meets-Thai approach. (Does this make this curry Asian fusion? If yes, according to my last issue of Bon Appetit, we are right on trend!)

  • Thai Red Curry Paste. Think of this ingredient as a jar of instant flavor. It’s widely available and sold in the international food or Asian food section of almost any grocery store. Once you have it, you can use it to make many more healthy recipes, including Thai Chicken Curry, Coconut Curry, and Pumpkin Curry Soup.
  • Garam Masala. This ingredient is a blend of many spices and a staple in Indian cooking. You can find garam masala in the spice section of many grocery stores or online here. Once you have a bottle, in addition to this Slow Cooker Red Lentil Curry, you can use it to make my healthy Instant Pot Chicken Tikka MasalaPaneer Tikka Masala, and Instant Pot Butter Chicken.

Spices like garam masala and the red curry paste are key allies to cooking that is a) healthy (spice = big taste without extra fat), b) easy (you can measure one spoonful of one spice blend instead of 10 of individual spices), and c) DELISH.

The sweet potatoes and lentils calm the spices so they are warm and flavorful but not hot, making this red lentil curry recipe accessible to more sensitive palates.

Creamy Curry without the Cream

One of my favorite parts of Indian red lentil curry is how creamy it is. I love the way the sauce coats the rice and how rich it makes even an ingredient as healthy as lentils taste.

In a restaurant, that creaminess often comes from cream (surprise!), but I’ve found that you can achieve a similar effect (and make the red lentil curry vegan) by using coconut milk. I used light coconut milk and the curry was plenty thick and satisfying for us, but if you wanted extra indulgence, you could use full fat instead.

Check out my Slow Cooker Chicken Curry for another lightened-up curry dish!

Slow Cooker Red Lentil Curry with Sweet Potato is an easy vegan dinner that's great for meal prep!

The next time you are thinking about takeout, instead of picking up the phone, pull out your crock pot and give this red lentil curry recipe a try!

Red lentil curry with rice in a bowl

Slow Cooker Red Lentil Curry with Sweet Potatoes

4.91 from 44 votes
Easy, healthy Slow Cooker Red Lentil Curry with Sweet Potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice!

Prep: 20 mins
Cook: 6 hrs
Total: 6 hrs 20 mins

Servings: 6 people


  • 2 cups dried red lentils
  • 6 cups peeled, cubed sweet potato (about 3 medium)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 small shallot finely chopped
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/2 tablespoon coconut sugar or light brown sugar
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 (6-ounce) can tomato paste
  • 1 cup canned light coconut milk

For serving:

  • Cooked brown rice or quinoa
  • Fresh cilantro (highly encouraged)
  • Lemon or lime wedges (optional but tasty)


  • Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.
  • Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.


Serving: 1.5cupsCalories: 354kcalCarbohydrates: 66gProtein: 17gFat: 4gSaturated Fat: 3gFiber: 11gSugar: 17g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Nancy, I haven’t tried it myself, but I think you could make it on the stovetop in a dutch oven or similar large pot. I hope you enjoy the recipe!

    2. Absolutely scrumptious. I did add chicken since we are not vegan. Delious. This is a winner. Thank you.

    1. Hi Sigrid, yes, I think you could make it on the stovetop in a dutch oven or similar large pot. I hope you enjoy the recipe!

    1. Hi Stephanie, I haven’t tried it myself, but that should work. If you do decide to give it a try, I’d love to hear how it goes.

  1. Made this yesterday on the stove top as opposed to a slow cooker. It took a while for the lentils to soften, I think because cooking them in such a liquid that has sugar, salt, among others makes it go slower. It needed about 50 minutes at a light simmer. However, it tasted great for dinner, and even better reheated for lunch today! The amount of effort relative to the results is outstanding.

    I think next time I might presoak the lentils a bit.

    Thanks a lot!5 stars

    1. Hi Madeleine, I haven’t made this in the Instant Pot myself, but similar recipes online seemed to call for cooking it for 12 minutes on manual/high pressure. If you’re interested in a lentil curry that I can 100% vouch for, check out this one!

      1. Just tried this for 12 mins in the IP and it was too long. I would maybe do 6-8? Delicious flavors still though, just more of a mushy soup. 

          1. I was just scrolling the comments to see if anyone had attempted this in an instant pot! I’m curious to try (6-8min) but it could be a hard balance cooking through the lentils without making the sweet potatoes mush. Erin I LOVE your instant pot lentil recipe, it is a weekly staple in our house. Thank you!!! Love your blog.

          2. Hi Lesley, as you probably noticed in the comments, I have not tried this in the Instant Pot myself, but I bet it would be worth experimentation! I would love to hear how it goes if you give it a try.

  2. Made this with the only change being almond milk instead of coconut milk – it was really tasty and I’m happy I have lots of leftovers!5 stars

    1. Hi Tanya, I’m so glad you enjoyed it! I haven’t tried freezing the recipe, but I think you could give it a try.

  3. Elizabeth made this recipe (Slow Cooker Red Lentil Curry with Sweet Potatoes) following the recipe precisely, which is always a good idea, at least for the first time, and brought it to work. I guess it made plenty because several of us ate it and LOVED IT!!! It’s an amazing combination of flavors. Also, it felt really good in my stomach! I haven’t asked for a recipe in a long time, but we all fell in love with this dish! I signed up with Erin today! THANK YOU! Also, two of us co-workers who ate this are vegetarians, so we are especially grateful for this recipe. We were all going “WOW!!” over this!5 stars

  4. Made the recipe today and OMG it is very good! I didn’t add the coconut milk, unfortunately I am allergic to coconut. Also, to save on some calories, I did without rice or sugar. I will totally keep this recipe in my back pocket. Very delicious! Thanks so much for the recipe. =)

  5. This looks amazing.  Can it be frozen, if not I will cut  this recipe in half and mske in my smalll slow cooker.    Thank you 

    1. Hi Barbara! Because this has a good amount of tomato sauce in it, I find that it freezes fine (vs. more a more liquidy/pure coconut milk curry.). I hope you love it!

  6. Thank you for this recipe, which looks delicious!  I’m wondering about the Thai red curry paste. I’m sensitive to hot spiciness and would like to know if this recipe is spicy. Thank you. 

    1. Betsy, it’s not terribly spicy because the sweet potatoes balance the curry paste, but if you are sensitive to any kind of heat, it might be too much for you. You can always reduce the amount if you are unsure.

  7. I noticed in previous comments about making this red lentil curry recipe in an Instant Pot. The Instant Pot has a slow cooker function that I am going to try.

  8. Hi, Erin, I made this red lentil and sweet potato curry yesterday and I think it is delicious. I did it stove top as it was a spur of the moment decision and I didn’t have time to slow cook. The stove top method worked great. I did pre cook the lentils as I have had trouble in the past getting them to soften and cook when mixed with tomato products. Thank you so much for sharing this recipe! As a vegetarian I like it when you have meat free posts!5 stars

  9. I’ve been cooking more vegetarian recipes lately, so this recipe hitting my inbox was an absolute dream! I’ve always been scared of making curry (afraid I’ll mess up the savory spices or make it taste bad…) but this recipe was so EASY! 1 million bonus points for all of it going straight into the slow cooker too.

    Thank you so much, Erin!5 stars

  10. Love this recipe! I prepped everything and placed in my slow cooker the night before except the liquids. Took it to the office, added liquids and cooked on high for four hours. It was perfect. My husband and daughter work with me and they both loved it as well. My husband asked me to make it again soon. We were so happy we had leftovers. We are vegan and I am always excited when I find new recipes I can prepare for us so I love your website and find so many recipes that we can enjoy! Thank you!5 stars

  11. I wanted a healthy non meat dinner that could just chuck into the instant pot and freeze leftovers. Enjoyed by myself, husband loved it and 4 year old daughter that can only have very mild spicy food also liked it. But I don’t think it was spicy really, we added chopped fresh red chilli into our portions just before serving to give it more heat. I used the instant pot, 7 mins on high and there was too much liquid. Sweet potatoes were very soft / quite mushy but not horrible and did keep their shape, so next time I’ll try 6 mins and double the lentils and sweet potatoes. We served with basmati/ brown rice mix. I’ve frozen the remaining meals as it made plenty but due to the large amount of liquid, one of the frozen meals is more like a soup. However the ‘soup’ is delicious too. Sweet potato and coconut milk combo is delicious. Thanks for the recipe.5 stars

    1. Thanks for sharing your review and your experiment with putting it in the Instant Pot! I’m glad to hear you enjoyed it.

  12. My husband even complimented me on the flavor of this dish. He has never cared for lentils much, but we have been trying less meat in our diet. I will definitely use this recipe again.5 stars

    1. Hi Katie! I have not tried other vegetables in this, but I suspect chopped carrots or green bell pepper would be delicious. If you decide to experiment with other vegetables, I’d love to hear how it goes!

      1. Hi Rebecca! Because canned lentils are already cooked, I don’t think they would work in this dish. The recipe is designed for dry lentils, which absorb the liquid and flavors. You could experiment with cooking the sweet potatoes with the spices in a reduced amount of liquid, then adding the canned lentils in at the end, but I’m not sure how it would go. I know that’s not the answer you were hoping for, but I want it to turn out well for you, and I don’t know how canned lentils would fare.

  13. Delicious! I gave it 4* because I think the cook time is a little long. I’ll add more heat to it next time BUT can’t wait until supper time!!!!! I’m going to wrap it into a burrito with shredded lettuce. It’s only 5pm and my mouth is watering #newvegan4 stars

  14. Superb dish although I gave this to my daughter who is vegan then read the ingredients on the Thai curry paste which had anchovy/fish extract ☹️ In. We all loved it though.  I’ve made it today but was rushing to work and added the coconut milk so it’s still really watery.  I’m hoping in 2 more hours it will be better.  Lovely recipe though. 5 stars

  15. Super tasty ? thanks for this great recipe the choice of spices and other ingredients combined together is awesome ? I did put it in the oven at the end because my slow cooker was too slow and it was super creamy I added a touch of cooking cream to blend everything together! Definitely a five star ? 5 stars

  16. I’m following Dr. MCDougall’s Starch Solutin program so I try to keep fat to a minimum. I subbed in cashew milk with a 1/2 tsp of coconut extract for the coconut milk and it tasted great. I do like my curries with a bit of soupiness so I added a 1/4 cup of water at the end. Nest time I’m going to try adding some cauliflower about halfway thru and see how that goes.5 stars

    1. I’m so pleased that you enjoyed the recipe, Douglas! Thank you for taking the time to share your results!

  17. Wow! Loved this recipe! It was my first time ever using a slow cooker too. I asked myself a few times after… did I order this in? Was this a frozen ready made meal? Oh yeah… i did that! Lol so good! Thanks so much :) looking forward to trying more or your slow cooker meals and the stuffed salmon tomorrow! 5 stars

  18. Bloody delicious!! Even my husband who doesn’t like sweet potato overly much loved it. I didn’t have the Garam Masala on hand and added less red curry paste because I was worried it’d be too spicy for myself but it tastes so yummy regardless. I also topped with a little cream ? I will definitely be making again  ?5 stars

  19. I absolutely love this recipe! It’s so filling and tasty, my stomach just feels comforted when I eat it. I’ve made it twice now and the 2nd time I used full fat coconut milk because that’s what I accidentally grabbed and I liked it even more because the coconut flavor was more noticeable. This will be in my regular rotation. Also, I have never used gram masala before but now I need to find more recipes that call for it, it’s amazing!5 stars

  20. This were so many ingredients, and was worried it wasn’t going to work because I find that a lot of slow cooker stuff comes out kind of bland. But it came out great! I will add it to my small number of good-enough-to-make-again slow cooker recipes.

    I used 1/3 can of full fat coco milk and the rest of the can filled with water as have never seen light coconut milk where I live. It has quite a low fat count for curry, and it’s still creamy and satisfying. I need to get some cilantro for tonight’s meal, too.
    Thanks!5 stars

  21. Amazing! Followed exactly except used a mixture of diced sweet potato, potato and carrot and I fried off the curry paste, onion, garlic and ginger first before adding to the SC. Did the recipe x 1.5. Made so much! And it was absolutely delicious. We served with garlic steamed rice and fresh coriander. Will make again and again. 5 stars

  22. For all the readers who want to use the instant pot…

    Thanks to the other commenters with the time suggestions, I went with 6 minutes and it was perfect. I did a few other tweaks, green lentils (because I didn’t have red, not sure this made a difference!), one yellow onion because I didn’t have a shallot, and the addition of chopped carrots. I also only had two sweet potatoes instead of three but they were large! My husband won’t stop talking about it and said it’s one of the best things I’ve made. Yum!5 stars

  23. This was DELICIOUS!! I doubled the curry paste, used only half the vegetable stock and the rest water and added capsicums, carrot, cauliflower to it. Served with rice and it’s probably one of my most favourite curries I’ve made. Thank you so much for a great recipe :)5 stars

  24. Very flavorful! The only issue is that the red thai curry paste we used must be exceptionally spicy because both my husband and I had to add a lot of plain yoghurt to cool it down (and my husband really loves spicy food). Doesn’t seem like others had this issue, so I’m thinking it must just be the kind of red curry paste we used. If spiciness is an issue for you, I’d recommend decreasing the amount of paste you use. If I make this again I would try just one tablespoon instead of three.4 stars

  25. I’m super excited to try this recipe but I don’t have any garam masala. Any suggestions for a substitute? Also I don’t have brown or coconut sugar so wondering if anyone has had success with just leaving it out? Thanks so much in advance!

    1. Hi Laura! You could try finding a homemade recipe for garam masala online using spices that you have at home. It has a unique flavor profile, so it’s difficult to substitute. Another reader has reported success with leaving out the sugar, so you could experiment with it too. I hope you enjoy the recipe if you try it!

      1. Hi Erin,
        Many thanks for getting back to me! Much appreciated :). I tried this and it was delicious! I omitted the sugar and my friend saved me with some garam masala! I also didn’t have a shallot so used a white onion. So, so good…making it again this week! Trying your chicken cacciatore slow cooker tomorrow. Thank you for the effort you put into this blog…it’s awesome especially for someone who is just leaning to cook ?5 stars

  26. This was delicious! Very comforting, and just the right amount of spicy. I followed the recipe exactly and I’m so happy I found this new staple. I may try to add some spinach at the end next time.5 stars

  27. So delicious! That warming background heat is so comforting. And it makes so much and reheats well. Enough to share with friends. I actually took a risk and froze 2 servings (sweet potatoes don’t always freeze well) and it was a wonderful quick meal a few weeks later! Making again today, easy to throw together before a busy day! Will warm us up after being outside on a crisp fall day!5 stars

  28. Mine turned out a little runny so I may add a tad more lentils next time. But it’s definitely a keeper.
    10/105 stars

  29. I accidentally mixed in the coconut milk with everything else/before turning the heat on – will that affect the end result a lot?

          1. Made this last night and used panaeng curry paste instead of red: AH-MAZING!!!!!! Thank you so much for the recipe! I’m thinking about stirring in some chopped frozen spinach next time ❤️5 stars

    1. I am so happy someone else is bad at reading the instructions like me. Knowing it turned out well is a great comfort at the beginning of the 6 hours. :)5 stars

  30. Loved it! Very yummy and food tastes better when you know you’re not hurting anything eating it. Left overs taste just as good. I will definitely be making this again!5 stars

  31. Fabulous!! It was easy to prepare, no muss, no fuss…and delicious. My husband went wild over it! I never purchase fresh cilantro but glad I did as it MADE it along with the squeeze of fresh lemon at the end. I’ll try lime next time though. Definitely there WILL BE A NEXT TIME! Great recipe, Erin. Thank you.5 stars

    1. Hi Lisa! I’ve never tried this swap myself, but another reader has reported success with it. If you decide to try it too, I’d love to hear how it goes!

      1. Hi Erin! I did use the green/brown lentils (whatever the basic lentil is) and it worked great. I also added a some chickpeas I had in the freezer. Served it with quinoa, cilantro, and lime with some naan on the side. Was delish! Thanks for an easy and yummy recipe!5 stars

  32. This is my go to winter crockpot meal for the family. It’s ridiculously easy to prepare, and it’s so delicious and versatile! You can add so many different things to it if you like. I always pass this recipe on to anybody that has a slow cooker, and so far it’s been nothing but positive remarks. Now that I know how easy your recipes are, I’ll be trying more of them!5 stars

  33. Very excited to do this! Can I add chicken thighs to it as well? if so should I add them in the beginning?

    Thank you!

    1. Hi Jennifer! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  34. Excellent! Thank you for this recipe. I’ve made this twice already. I added cooked shredded chicken at the end and the second time I wanted a little more spicy heat so I added a little Cayenne with the other spices and then a little red pepper flakes and fresh ground pepper at the end. I served with fresh cilantro basmati rice and naan. It makes so much and is really good.

    Was wondering if I can freeze leftovers for another easy meal?5 stars

    1. YAY, so glad to hear it! Thanks for sharing! I think that it would be OK to freeze this—the texture might be somewhat compromised, but if that doesn’t bother you, you should be OK.

  35. Are you using split red lentils or whole? The cooking time (if you are not soaking) makes me think split. Thanks for your help.

    1. Hi Nathan! My bag simply says “red lentils,” but I believe they are whole. I hope you enjoy the recipe if you try it!

  36. This was spectacular! I used a 4.5 qt slow cooker and reduced the amount of sweet potato slightly and it seemed to work just fine. I also used a can of full fat coconut milk instead, and I found that it was extra creamy and delicious. Such a flavorful and healthy meal to make on a tight budget. Thank you, Erin!5 stars

  37. This was delicious! I used cream of coconut at the end to make it extra creamy, and changed ground ginger for fresh as it was all we had in the house. Really delicious and rich. Deffo going to make again.5 stars

    1. Hi Kay! Yes, I think you could make this recipe using the slow cooker setting on an Instant Pot. I hope you enjoy it!

      1. Sorry, what I meant was, can I convert this recipe using the instant pot as a pressure cooker?
        I did make this using my slow cooker and liked it (although will increase the spices next time). Just wondering if I can cook this in the instant pot/pressure cooker when I need to cook it faster. Thank you!

        1. Hi Kay! Red or Yellow lentils don’t hold up well in the instant pot. If red is all you have on hand, then feel free to use them but the texture will not be the same. Here is my Instant Pot Lentil Curry Recipe that you might like: https://www.wellplated.com/instant-pot-lentil-curry/ Hope that helps!

  38. This was so delicious! I used butternut squash for four cups of the sweet potato (and a sweet potato for the last two cups) and half an onion instead of a shallot. I love how the Thai curry paste and other spices played together. It’s a good thing I liked this, since it made a ton – so it’s the perfect cold Monday prep meal!5 stars

  39. I rarely ever find a recipe that fully delivers on it’s promise, but this is one of the few that did… it really did just blow me away, it was so good. I did not follow the recipe to the letter, on account that I prefer more flavor and spice than most recipes provide. Instead of exact measurements, I did “heaping” measurements. If it called for tablespoon of something, I used a heaping tablespoon instead. I also added a habanero pepper, lol… it was a 6 qt batch, so it wasn’t super hot, but the sweetness of the potatoes against the heat of the pepper was fantastic. A seriously great recipe.5 stars

  40. This sounds delicious but I don’t have a slow cooker (or InstaPot). Is there anything I should do differently to make this recipe on my stove top? Thanks.

    1. Hi Mary! I haven’t tried it myself, but other readers have made it on the stovetop with success. If you decide to experiment too, I’d love to hear how it goes!

    2. I have made it both the slow cooker and stove top and both turned out perfect! The best recipe… this time around ( making it tonight on stove to) I’m soaking the lentils a bit before hand, im still simmering it on stovetop but had the thought to soak since its not in the slow cooker for 6 to 8 hrs

  41. Delicious Recipe! We did it with green lentils and left the lid a bit ajar for the last couple of hours to give it a thicker texture. All of us really enjoyed it including our 1 yr and 4 yr old. Thank you!5 stars

  42. This was outrageously delicious!! I added some shredded sweetened coconut on top when I served it & it was a really tasty addition with the cilantro. Definitely a keeper!! Thanks for a terrific recipe!5 stars

    1. Hi Dee! You can definitely reheat this after it has been in the refrigerator. Lots of other readers have raved about their leftovers! Hope this helps!

  43. We loved the flavour and ease of this recipe so much! Though I found after cooking on low for 6 hours my lentils and sweet potato were very mushy. Maybe my slow cooker is just hotter than most? I think I might try with a shorter cook time and keep checking it near the end. I love the flavour too much not to try it again!4 stars