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!
- 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
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.