Indian-style lentil stew

You will need a slow cooker for this recipe.

  • 2 hrs 30 mins cooking
  • Serves 4
  • Print
This vegetarian slow-cooker stew is full of hearty lentils and fragrant Indian spices. Just set and forget for an easy dinner on the table.
Looking for more slow-cooker meals?


  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 3 cloves garlic, crushed
  • 1 tablespoon black mustard seeds
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried chilli flakes
  • 1 cinnamon stick
  • 1½ cups (300g) green lentils
  • 2½ cups (625ml) vegetable stock
  • 1 cup (250ml) canned coconut cream
  • 150 grams baby spinach leaves
  • ½ cup (120g) Greek-style yoghurt
  • 2 tablespoons micro herbs, optional


  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until softened.
  • 2
    Add mustard seeds, coriander, cumin, turmeric, chilli and cinnamon to cooker; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add lentils, stock and coconut cream; stir to combine. Cook, covered, on low setting for 2 hours.
  • 4
    Discard cinnamon. Stir in spinach; season to taste. Serve topped with yoghurt and micro herbs.


Serve with cauliflower rice (see page 126) and grilled roti bread.

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