My seven-year-old daughter is a pretty healthy eater. She’s crazy about vegetables and she likes lean protein. I mean, she loves candy and chips and all of the other garbage food, too,but if she gets a “treat” at the grocery store, her choice is usually a can of green beans. She doesn’t get her admirable eating habits from either of her parents, that’s for sure.
Her current obsession is these Tasty Bite Madras Lentils. They are super convenient, and she can cook them herself in the microwave safe pouch, which she would do for breakfast, lunch, and dinner if we let her. The problem is, they aren’t cheap. These Indian lentils cost between $3 and $4 a pouch at our local grocery store, and my girl demolishes an entire pouch herself.
While I’ll always have Tasty Bite Madras Lentils in my pantry for convenient meals, I wanted to try to recreate the recipe in my slow cooker to save a few bucks. I can freeze them in portions to pull out and serve them alone, over rice, mixed with macaroni and cheese (my nine-year-old son’s favorite), or mixed with rice in a tortilla. Madras Lentils can even be mixed with cream cheese or Velveeta for a quick, easy, and super unhealthy dip.
You guys! I’m so happy with how these turned out! This Crock Pot Madras Lentil recipe did not disappoint. It was easy to whip up, and it made a good amount of lentils. My girl happily ate three bowls of it the first night, and her brother did the same. Honestly, I’m shocked they didn’t get bellyaches from all those beans. We did such good work on the Crock Pot Madras Lentils, I didn’t get a chance to freeze any.
I guess I need to make another batch!
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Madras Lentils recipe.
Crock Pot Madras Lentils
1/2 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
1/2 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.
Salt and pepper to taste.
Serve alone or over rice, and top with cheese and/or sour cream.
- 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.
- Salt and pepper to taste.
- Serve alone or over rice, and top with cheese or sour cream.