Slow Oven Turmeric Lentil Stew


How to make Lentils in slow cooker? Indian Lentils Stew recipe

Video taken from the channel: Eat East Indian


DETOX TURMERIC LENTIL SOUP | hearty vegan soup recipe

Video taken from the channel: Simply Quinoa


Indian Red Lentil & Veggie Slow Cooker Stew | Vegan + Gluten-free

Video taken from the channel: EatMoveRest


Slow Cooker Turmeric Ginger Lentil Soup

Video taken from the channel: Chop Happy


Turmeric Lentil Stew Recipe

Video taken from the channel: El Mundo Eats


EASY DETOX LENTIL SOUP ‣‣ healthy vegan dinner idea

Video taken from the channel: Simply Quinoa


SWEET POTATO LENTIL STEW / Simple Oil-Free Vegan Recipe

Video taken from the channel: Lisa Lansing

1 cup (192g) red lentils 1 cup (128g) chopped carrot 2 cups (200g) chopped cauliflower 1 large onion, chopped 4 cups (100ml) vegetable stock or water 2 teaspoons curry powder 1/8 teaspoon salt 2 cups (130g) kale, chopped. Slow Cooker Lentil Sloppy Joes from Simply Quinoa Slow Cooker Vegan White Quinoa Chili from Simply Quinoa Slow Cooker Roasted Garlic Turmeric Potato Soup from Savory Spin Slow Cooker Coconut Quinoa Curry from Simply Quinoa Slow Cooker Moroccan Chickpea Stew from Simply Quinoa Sweet Potato Black Bean Quinoa Chili from Simply Quinoa Slow Cooker. Instructions. Add the olive oil to a large pot over medium-high heat. Once hot, add the onions, celery and carrots and cook until softened, about 5 minutes.

Add the turmeric, cumin, salt and pepper, stir and cook another minute until fragrant. Add the broth to the pot, stir then add the lentils. Ingredients 2 cups chopped onions 2 cups chopped carrots 4 cloves garlic, minced 2 teaspoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric. Combine the first 11 ingredients in your slow cooker and stir thoroughly. Put the lid on and cook for five hours on low.

After five hours, stir in the kal. Soak lentils in cold water for about 3 minutes, drain, rinse. Add all ingredients to slow cooker, cook on high for 5 hours, remove slow cooker lid and cook 30-50 minutes more uncovered until lentils are tender. Line your slow cooker with a slow cooker liner (optional). In a food processor, blend the lentils and grains until smooth.

Transfer this mixture to the slow cooker. In the same food processor, use the pulse function to chop the meat so that it is shredded but not completely smooth and mushy like the lentils. Slow Cooker Lentil Soup: 3 tablespoons unsalted butter. 1 large yellow onion, diced.

1/2 teaspoon kosher salt, plus more to taste. 1/4 teaspoon freshly ground black pepper, plus more to taste. 1 large carrot, diced.

3 large cloves garlic, finely chopped. 1 tablespoon minced peeled ginger root. 1. Add all ingredients to a slow cooker.

Stir together to combine, then cover and cook on high for 3 4 hours (or 6 7 hours on low). For a thicker stew, remove the cover with 1 hour left in cooking. Serve with quinoa, a handful of arugula and a dollop of yogurt. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.

Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.

List of related literature:

Heat and stir for 1 minute before adding the dry spices, lentils, coconut milk and water/broth/stock and bringing to a gentle simmer.

“Young Gums: Baby Food with Attitude: A Modern Mama’s Guide to Happy, Healthy Weaning” by Beth Bentley
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1 In a 6-quart slow cooker, combine the onion, sweet potato, russet potatoes, carrots, celery, bell pepper, garlic, bay leaves, lentils, broth, turmeric, coriander, thyme, rosemary, 1½ teaspoons salt, and 1 teaspoon black pepper.

“Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen” by Maria Lichty
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Stir in the carrots and sweet potatoes, then sauté for 2 to 3 minutes before adding the saffron and the vegetable broth.

“The Hashimoto's Thyroiditis Healing Diet: A Complete Program for Eating Smart, Reversing Symptoms and Feeling Great” by Kate Barrington
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Reduce the heat to very low, and cook for another 2 minutes; do not brown the onions and saffron.

“Ad Hoc at Home” by Thomas Keller
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Add the carrots and leeks and reduce heat, simmering for 8 minutes, or until the lentils are tender.

“True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook” by Kristin Cavallari
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Add the ground spices and harissa paste and stir for 1 minute to warm through.

“Eat, Drink and Still Shrink” by Michele Chevalley Hedge
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Add the onion and cook, stirring occasionally, for 3 minutes, then sprinkle in the turmeric and sumac and cook for a further 2 minutes.

“The Edible Garden Cookbook & Growing Guide” by Paul West
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Cook on medium heat for 10 minutes, then cover, reduce to medium-low, and simmer for 20 minutes.

“131 Method: Your Personalized Nutrition Solution to Boost Metabolism, Restore Gut Health, and Lose Weight” by Chalene Johnson
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sauté over medium-high heat for 3 minutes,or until everything is aromatic and onions are translucent.Be careful not to burn garlic.Add garam masala,cumin,turmeric,and chili powder and stir for about 1 minute to allow spices to bloom.

“The Obesity Code Cookbook: Recipes to Help You Manage Insulin, Lose Weight, and Improve Your Health” by Jason Fung
from The Obesity Code Cookbook: Recipes to Help You Manage Insulin, Lose Weight, and Improve Your Health
by Jason Fung
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Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, turmeric, cardamom, and red pepper flakes in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Tamararubin website says spinach can contain high amounts of lead. Enameled cast iron is more likely to contain toxic metals than non-enameled cast iron cookware, according to writings I’ve found on her website.

  • Great recipe. The reason the lentils were hard after being cooked: acid. Any acid, even tomato acid will make lentils hard. Add vinegar or any acid after the lentils have been cooked.

  • This is one of my absolute favorite recipes on YouTube because brown lentils done this way are so delicious and nutritious. So easy with the slow cooker yet so practical for a healthy staple

  • I made a modified version on the stove for dinner tonight! I didn’t have chick peas so I subbed in red peppers and made some brown rice. I also used Garam Masala instead of your spice blend because it has the same spices plus I added turmeric. I had no idea what I was going to make for dinner tonight. I have been craving curry, so this was perfect. Thanks for sharing!

  • In UK supermarkets dried lentils are sold in small packets that cook much, much faster. I think they have been previously steamed under pressure, so they are basically pre cooked and dried again. They are more expensive than bulk lentils but on the other hand you aren’t paying for an extra 50 minutes of gas/electricity.

  • I just made this and it was so tasty! So much flavor with the seasonings. My doctor has been telling me to eat more veggies and as a meat eater I didn’t think I could do it. Probably the best lentil soup I’ve ever had. Thank you so much for the video!

  • I know everyone told you this, but cook your lentils for a bit alone first, OR soak them overnight. Adding tomatoes at the start of cooking lentils will keep the lentils from cooking correctly, it toughens them. I thought oh no when you added them at the start with dry uncooked lentils. Add tomatoes later after lentils are cooked. I love watching your recipes. You are my favorite on YouTube. ��

  • Lol, my soups often end up as stews ��
    I’ve also had green lentils which was boiling much longer than the instrucion on the box said. Now I use only red lentils, they are ready in 15-20 minutes, I often boil it together with rice.
    Definitely I try this recipe in a few days, I love all the ingredients, but I’ve never tried this kind of dish with lemon, I’m curious about the taste of it ☺

  • I cook with dry green and brown lentils often. I made a soup earlier this week with them using red potatoes, carrots, celery and kale. I use them for a lentil spaghetti sauce and lentil sloppy joe sandwich. They are one of my favorite beans.

  • A quick tip here is that lentils take forever to cook when they’re cooked alongside acidic ingredients like tomatoes. They should pretty much always be cooked separately or at least without any tomato/acidic ingredients ��

  • I have a recipe for you: I’ve noticed you never eat cabbage, which is actually very popular in Poland. This dish has only few ingredients: onion, 2 carrots, cabbage, some water + bullion, you can add fresh dill at the end. All chop in cubes. Sauté the onion like you use to, add carrots and cabbage, bullion and some salt to test. For your pot it will be good to add 3-4 cups of water (this is not a soup). This has to boil for like 30 min, maybe more, until the cabbage is soft and translucent. You can also add potatoes, another big Polish favorite:) Add freshly chopped dill at the end, and enjoy:)

  • I just made the soup and it’s really delicious. Even my neighbour liked it when I asked her to try it. Thank you for the recipe!!!��

  • I’ve made a different spin on this recipe almost every time I’ve made it because of what was handy. I use golden potatoes if available. I have used thawed frozen mixed veggies or my favorite frozen peas and carrots. I have thrown in a whole ham bone I saved from the holidays and that way didn’t waste a bit of ham! I put a can of coconut milk in at the end. And top with bacon, avocado, sour cream and green onions.

    My most loved rendition included chopped cabbage that was sautéed with frozen mixed veggies (cuz that’s what I had on hand) and two onions and several tablespoons of minced garlic. I use a bright yellow turmeric that my neighbor brought me from India and it’s amazing.

    This soup has wide appeal and I’ve been told my soup tastes better than any fancy restaurant soup my boyfriend has ever had. He could eat it most of the week. I make a huge pot and freeze a serving for two. I also like to make a large batch without pork and take out half and keep it free of meat for those non-meat eaters in the family.

  • Cook for 2 hours? slow cooker on HIGH? or Slow cooker on LOW?

    Also, I have no ginger garlic paste? Can i substitute 4 cloves of garlick and 2 teaspoons of ginger minced carefully?


  • I think those lentils may have been old. They should have been done in 30 minutes. It looks delicious tho!
    I love to make new recipes, but I’ve found most of them we don’t really enjoy as much as our basics… Potatoes, rice, pasta, veggies and a simple sauce etc.

  • you can put the lentilss in fresh water the night before with a pinch of salt than when you are going to cook them you throw the water away and use new water ¡¡

  • Looks nice, I would add red lentil after green few minutes since it cooks faster. Also different pan, that is not sticky makes it easier, like this you risk that veggies and spices start to stick and burn that can change the taste. You nice decor and presentation draw my attention, It looks delicious!

  • My wife made this soup for supper and it was delicious. Surprised how filling it is without any animal product. Would definitely eat this soup again. Thanks for sharing.

  • When I tried to find this recipe (and Check out my 3 Go-To, All-Time Favorite breakfast, lunch, and dinner recipe PDFs! on your website) I get a page not found error

  • Simply Quinoa, thank you for respecting other cultures by changing the title. Most cultures are very proud of the foods, music, fashion, geography, and many other things. So many people appropriate other cultures, which is beyond disrespectful. You did good and I hope you get the opportunity to experience the beautiful people of other cultures. Best wishes

  • West devour so much meat that they call eating fresh vegetables and lentils ‘detoxification’. What an rotten dietary habits they have.
    In South-East Asia, particularly in India, this so-called detoxification is staple, we have it twice a day.

  • I’m not vegan, not saying being vegan makes you healthy (you could be vegan and still eat tons of vegan brownies or candy) but if more people ate like this, and less junk food or carbs, they’d be healthy AND look good. Lots wouldn’t have to have their foot cut off because of diabetes.

  • Thanks for the recipe! But can you please use other measurements than cup? On international level cup doesn’t mean anything, maybe in grams or miligrams? I am going to make this soup and will have to use my own intuition on balancing quantities indicated as “cup”.

  • By far one of the best lentil soups i have tried! Made it myself and I’m no expert cook yet it was so simple and didn’t take that long to make. Definitely will be making this a usual soup

  • Once I see the word “detox”, I turn around and run. You should too. I think she added it to her title so people can call her out in the chat and she gets more views. And I fell for it. I should’ve ran. Nice soup by the way. But don’t contaminate it with the negative word.

  • Love it!  As I am SLOWWLY learning Indian cooking, this looks like it will be next!

    (additional thought on 9/20/2014): So this will be the second time I’m making it, with the help of my girls (7,8). A VERY flexible recipe, so if you find yourself lacking an ingredient or two (I had no onions, but plenty of fresh leeks from the farmer’s market), substitutes work well! All in all, really delicious.

  • Ignore the naysayers. The ingredient combination looks very interesting and this is a recipe I am going to try. You have a nice, relaxed and easy-to-listen to voice which is not that common amoungst video posters.

  • I soaked the lentils and then still used the 6 cups of liquid, AND I used an instant pot.. learn from my mistake, don’t make a soup like me ��

  • Loving the bearly concealed rage in the comments section. Soooo many experts offering up their unsolicited opinions. Soup looks lovely. I’m going to have it as a wholesome nourishing meal with thickly cut white crusty bread and lashings of butter.

  • Oh my goodness all I wanted is an ingredient list, I had to go to link…in link I had to read a book bout diff lentils, how to store soup, about pots, about containers… etc etc…I only wanted ingredients

  • Thanks for sharing.
    God bless her!
    And to encourage you…(and please, share):
    Remember that Jesus loves you and He’s coming soon.

    If you have not made a decision to follow Him, don’t wait because tomorrow is
    promised to no one.
    Satan wants us to believe we have all the time in the world, when we actually don’t.
    Even he knows his time is short (Revelation 12:12)

    Lastly, the National Sunday Law is about to be enforced upon us. It involves the Mark of the Beast. The Beast is a religious & political system, which includes the Pope and his followers. Their sign of authority or seal is Sunday observance because they claim to have authority over the Bible and they admit that Sunday worship is their mark of great power. (Revelation 13:6) (see Catholic Record, Sept.1, 1923).

    They will seek to enforce worship on all. (See Revelation 13). IT is their plan to force all to come together, and to worship on the 1st day of the week (Sunday) and have that as the ONLY DAY of worship. They want everyone to forsake God’s law which includes keeping the Sabbath, and accept man’s tradition.
    When it is *enforced*, and people accept Sunday worship INSTEAD of accepting the Seventh Day Sabbath (Saturday) as the Lord’s Day and only true day of worship, they will receive the mark of the Beast.
    The system seeks to promote false worship.
    So because Sunday sacredness is their mark of power; God’s seal is found only one place, and it’s in His 10 commandments, specifically the 4th (see Exodus 20:8-11; Revelation 14:7; Revelation 7:1-4)

    It tells us the Name, the Title and Territory.
    Name: Lord thy God
    Title: Creator
    Territory: Heaven and Earth.

    So only those who truly love God will keep all His commandments and will be sealed for Him, for eternity. (See Revelation 12:17)

    So, it’s our duty to keep God’s ten commandments, including the 4th which talks about the Sabbath because in the end, we have to chose 1 side.
    Those who receive God’s seal will be saved and those who receive the mark of the Beast will be destroyed eternally.

    It has always been about worship.
    Now is the time to be serious about our soul, and not to believe in false doctrine, but to accept God’s truth from the Bible (see Isaiah 8:19,20).

    By God’s grace, let us be ready for the time that is just before us.

  • I like this recipe very much i cook it every week. Makes me full even in small portion thank you so much love u and love all ur recipes ��

  • Hola Bea buen dia.. feliz año 2020 que se un año lleno de bendiciones pars ti y tu familia que sigan los éxitos….����‍♀️��‍♀️…. empezando con una deliciosa receta saludable, ya te extrañaba. Saludos linda��

  • Thank you so much for this! I went to your website and printed the recipe. The recipe is totally up my alley and I can’t wait to try it:)

  • If you’re looking for firmer lentils, look no further than the sprouted kind. These lentils stay firm when cooking and pack twice as much protein and nutrients.

    Give em a shot!

  • Lentil soup is HUGE in my parents country, we grew up eating it a few times a week. I have never seen it made with celery but I think im gonna try this out thanks girl!!

  • Lemon juice doesn’t really “flavor” soup, it’s used to offset too much umame in order to ‘brighten’ the flavor. Similarly you might add sugar to offset too much brightness of a tomato dish and add depth or use soy sauce to give more fullness to a soup that it too tart.

  • Sometimes you have to soak lentils for a few hours (up to 24 hours depending on which ones you buy) before you start cooking them, which is probably why they took so long to cook

  • Find the link for written recipe in English in the description box above ��.
    Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba ��.

  • Just made it! Wow! What a taste!
    I do not like green/brown lentils neither celery so I was looking for a good recipe so that I can eat them coz they are healthy.
    Thanks a lot Alessa!

  • where can we find the recipe for this meal? It sounds wonderful! It’s a rainy day here in Florida so I’d love to make this today!

  • في وعاء احمس البصل الجزر الكرفس الثوم البطاطا مع زيت الزيتون
    اضف اليها الكمون البابريكا بودرة الزنجبيل واي منكهات اخرى
    بعد ان تنضج اضف اليها العدس
    و مرق الخضار والقليل من الماء ومعجون الطماطم واتركها تغلي ٣٠ د او اكثر
    ثم اضف اليها حليب جوز الهند والقليل من الليمون والسبانخ واتركها تطهو قليلا ثم قدمها مع القليل من البصل والفلفل الحار واللبن (روبة) حسب الرغبة
    بمكن حفظها ٥ ايام بالثلاجة

  • Lentils are one of my most favorite things to cook it’s so easy and they’re so delicious. I use red lentils they cook so fast, I’ve had green once before and they took so long to cook. So I’m sticking to the red one��

  • I made this and it was yummy! I want to forward the recipe to a friend who does not do Youtube do you have a copy on your blog? I couldn’t find it. Thanks!

  • Yum yum yum. I’m sitting here having breakfast going thru YouTube and saw your vlog! Had everything in the pantry and bam dinner sorted and it’s only 8am (Sydney Australia). Love your videos keep em coming ���������� thanks

  • I do not believe in the word “Detox” in relation to food and diet. Given the ingredients, including Turmeric this is a good healthy soup nothing more. Turmeric, as well as some other ingredients do have some positive effects on our health but “Detox?” I do not believe so.

  • Wow wow wow this was one of the best soups I’ve ever had! I can’t believe I made this!, It was so amazing! And I didn’t have any potatoes so I added onions garlic carrots turmeric pepper more garlic ginger And masala spice. Wow this is amazing! Thank you so much

  • U forgot cumin �� looks yummy your lentil another time add just a little bit ��cumin give a very good taste I prefer mix lentils thanks for sharing

  • She left some of that tomato paste in the bowl she used for mixing. Waste of time. I’d add it at the end of the sauté stage when it combines easily with a stir, then add the liquid no waste, no dirty bowl! Odd.

  • Looks delish!! I have been in need to find things to cook vegan in my slow cooker. This is a good start. Will try this very soon…. Thanks & Merry Christmas!!

  • Yum! I make pretty much the same thing but with curry spices. Red lentils with berbere spice are great too if you’re into Ethiopian food. So cheap and so filling.

  • We’re enjoying our leftovers as a soup today with some baked chips! Last night, we mixed the remaining rice and stew together. Today I added more water and fresh tomato to the stew-rice mixture, brought it up to a boil and let it simmer while the chips baked in the oven. I think the stew tastes even better today as a soup! Of course, serving it with baked chips and sauerkraut helps too. �� Thanks for watching, y’all!

  • There is a way to say what you want to say with kindness and concern without being harsh and even mean. This young lady is providing healthy recipes with a clean heart and purpose. We need to be gentle with each other or we will NEVER have PEACE in our world.��

  • I’m making this right now and my kitchen smells AH-MAZING! Thankfully I had all of the ingredients on hand but I’m going to top mine with avocado �� Thank you sooo much for sharing this recipe! ����

  • Watching the spoon come out of your mouth made me literally LOL! I make a lentil stew similar to this and I put a bit of Tamari in that adds a nice flavor.

  • Great video! thanks for the recipe!
    I cook with dried lentils all the time since we don’t have tinned ones where I live. We usually boil them separately with just water for about 15 minutes and then we throw that water away and we rinse them. After that, we put them back in the pan plus veggies, onions etc and boil them for another 25-30 minutes. Or, we soak them overnight.
    plus, as Laura Castillejos said, they might have been harvested the previous season and they have hardened more.

  • @eatmoverest Hi there! Im so excited to try this in my crockpot because it wont heat my house up in humid PA summertime. I feel like thus is SUCH a dumb question but are all red lentils “split”? I got some but they are just labelled red lentils. I am brandy new to cooking with them. ( well obviously.) I just love your channel…and all the great nutritious recipe ideas.

  • You’re the best!!! I am Caribbean and use fresh herbs, but you’re the only one who uses COCONUT MILK �� as I’m an addict. Thank you!

  • So glad I found you:) I am doing the vegan January challenge and was looking for something to cook for next week. Thank you for this recipe, it looks amazing! I am looking forward to trying this recipe and seeing more of your videos.

  • I just squirt the tomato paste straight from the tube into the soup and it dissolves just fine. Nice looking soup tho I am totally going to try it.

  • Looks good, I will give this one a try after my pot of beans I just made is all gone. Starting to get used to not adding salt to my food-been a tough road but I am almost there:)

  • Just stumbled across your channel and loving your video content. This recipe looks so good and I’ll be making it this week……can’t wait��

  • I wondered how long it would to take and not mushy-great demo. Well done. p.s. when the onions were getting brown, I really thought to myself, this is delicious; going to try it.

  • Awesome video! Very funny editing, you guys are amazing! ❤️
    I have a question for you. You’ve said in your video about full time travel that you had to organize yourself for like a year to get some money and sell everything you owned before you go. In this time, did you ever feel like it was unbearable to wait that long to go? If yes, what did you do back then? I’m kind of in this moment right now and could use some of your wisdom! ��

  • This is a great recipe.  I made it for may family for New Year’s eve!  I used red color lentils,(I think they were masar) I bought at an Indian market.  I resented your plug for your Columbian friend.  It took time away from what I wanted.  Also, could you please offer a list of ingredients?  You named them so fast, it was like trying to catch a speeding train!  Also, do you cook the lentils on high or low?

  • I’m cooking this tonight for dinner but would love to know the correct time to make it in the Instant Pot…any suggestions? Thank you!

  • I am fairly new to Indian cuisine and I have to say that this is fantastic way of making lentils. I have to be honest, I have never made them in the slow cooker and I really don’t know why, it’s soooo convenient. Why didn’t I think of that?! Great collaboration Aditi! I couldn’t be happier with the result. Hope you’re enjoying the holidays as much as I am and I’m wishing you nothing but best wishes in the New Year! ♥