SLOW COOKER MADRAS LENTILS

Slow Cooker Madras Lentils are full of red beans, lentils, tomatoes and can be served over rice for a delicious, healthy, vegetarian dinner the whole family will enjoy!

Slow Cooker Madras Lentils are so easy to make and I love that you can throw a few ingredients into the slow cooker in the morning and have dinner ready to go when it’s time to eat! My kids are involved in lots of after-school activities and I just don’t have much time for dinner prep right before dinner! I love being able to get home at dinner time and have dinner ready and waiting.

We do eat meat in our home, but I like having at least a couple of dinners each week that are meatless and this recipe is one that makes it in our regular rotation. You have the option of using beef broth in the recipe, but you can swap that out with vegetable broth for a completely vegetarian meal. You can eat Madras Lentils as more of a soup, but we like to pour it over rice and sprinkle a little bit of cheese on top – it feels more like a full meal that way!

I used Hunt’s Diced Tomatoes in this recipe because I love the taste of them. They are easy to find at any grocery store and I usually have several cans in my pantry since I use them a lot! Hunt’s tomatoes are vine ripened before picking and then are steam peeled using only water instead of chemicals. Many other companies don’t follow this process and you can definitely taste the difference!

SLOW COOKER MADRAS LENTILS

• ½ lb dried lentils
• 1 4 oz can diced green chilis
• 1 15 oz can small red kidney beans
• 2- 14 oz. cans Hunt’s Diced Tomatoes
• 1 medium onion, minced
• 6 cups beef or vegetable broth
• 1 TBSP chili powder
• 1 TBSP cumin
• ½ cup heavy cream
• Salt and pepper to taste

1. Combine all ingredients, except heavy cream, in slow cooker and stir to combine.
2. Cover and cook on LOW 4 to 5 hours.
3. Stir in heavy cream.
4. Using an immersion blender (or a blender or food processor in batches), puree until to desired thickness.
5. Add salt and pepper to taste. Serve alone as a soup, or serve over rice with a little bit of cheese and/or sour cream.

SLOW COOKER MADRAS LENTILS

Slow Cooker Madras Lentils are full of red beans, lentils, tomatoes and can be served over rice for a delicious, healthy, vegetarian dinner the whole family will enjoy!

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Ingredients

• ½ lb dried lentils
• 1 4 oz can diced green chilis
• 1 15 oz can small red kidney beans
• 1 28 oz can crushed tomatoes
• 1 medium onion minced
• 6 cups beef or vegetable broth
• 1 TBSP chili powder
• 1 TBSP cumin
• ½ cup heavy cream
• Salt and pepper to taste

Instructions

• Combine all ingredients, except heavy cream, in slow cooker and stir to combine.
• Cover and cook on LOW 4 to 5 hours.
• Stir in heavy cream.
• Using an immersion blender (or a blender or food processor in batches), puree until to desired thickness.
• Add salt and pepper to taste. Serve alone as a soup, or serve over rice with a little bit of cheese and/or sour cream.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

For more great recipe inspirations from Hunt’s tomatoes, visit www.hunts.com.

This is a sponsored conversation written by me on behalf of Hunt’s. The opinions and text are all mine.

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