Dump-and-Forget Indian Lentil Stew

This Dump-and-Forget Indian Lentil Stew is your go-to for bold, comforting flavors with zero hassle. Packed with protein-rich lentils, tangy tamarind, and creamy coconut milk, it's a dish that practically cooks itself—leaving you with a delicious, wholesome meal the whole family will love.

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I wanted a vegan, healthy dish for Thanksgiving, for those who are trying to watch their weight, so I decided to make a hearty dish that will be super easy and hassle free to make. I asked ChatGPT:

Slow cooker Indian dish with lentils, tomatoes, tamarind?

It provided:

Here’s a slow cooker recipe idea for an Indian-inspired Lentil Tamarind Stew:

Ingredients

• 1 cup lentils (yellow, red, or green work well, rinsed and drained)

• 1 can (14 oz) diced tomatoes

• 1 medium onion, quartered

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 2 tablespoons tamarind paste (adjust to taste)

• 2 cups vegetable broth or water

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder (adjust to your heat preference)

• Salt to taste

• 1 tablespoon ghee or oil for flavor

Optional Add-ins

• 1/2 cup coconut milk for creaminess

• Chopped fresh cilantro for garnish

Instructions

1. Prepare Ingredients:

   • In a small pan, heat ghee, and sauté the onions, garlic, and ginger until fragrant. (Optional for a deeper flavor; skip for a simpler process.)

2. Combine in Slow Cooker:

   • Add lentils, tomatoes (with juices), tamarind paste, broth, turmeric, cumin, coriander, garam masala, chili powder, and sautéed onion mixture to the slow cooker.

3. Cook:

   • Set the slow cooker to low for 6–8 hours or high for 3–4 hours, until the lentils are tender and flavors have melded.

4. Adjust:

   • If the stew is too thick, stir in more broth. If using coconut milk, stir it in during the last 30 minutes of cooking.

5. Serve:

   • Garnish with fresh cilantro. Pair with basmati rice or naan for a complete meal.

This dish is tangy from the tamarind, rich with spices, and hearty with lentils—perfect for a comforting, flavorful meal. Would you like tips for adjusting it to suit picky eaters?

I wanted to simplify it so I asked:

I actually just want to put everything in the slow cooker, dump and forget style

And here's the outcome:

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Servings: 6

Calories per serving: ~250

Total time: 6–8 hours

Dump-and-Forget Indian Lentil Stew

Ingredients

• 1 cup lentils (yellow, red, or green; rinsed and drained)

• 1 can (14 oz) diced tomatoes

• 1 medium onion, finely diced

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 2 tablespoons tamarind paste

• 3 cups vegetable broth or water

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder (optional, adjust to taste)

• Salt to taste

• 1 can (13.5 oz) full-fat coconut milk** (add during the last 30 minutes)

Instructions

1. Add to Slow Cooker: Combine lentils, tomatoes, diced onion, garlic, ginger, tamarind paste, vegetable broth, turmeric, cumin, coriander, garam masala, red chili powder, and salt in the slow cooker. Stir to mix.

2. Cook: Set the slow cooker to low for 6–8 hours or high for 3–4 hours, until the lentils are tender and the flavors meld together.

3. Add Coconut Milk: During the last 30 minutes of cooking, stir in the can of coconut milk. Allow it to heat through and thicken the stew slightly.

4. Serve: Ladle the stew into bowls and serve warm. Garnish with fresh cilantro if desired. Pair with basmati rice or naan for a complete meal.

Nutritional Value (per serving):

• Calories: ~250

• Protein: ~12g

• Carbohydrates: ~32g

• Fat: ~9g

• Fiber: ~9g

This hands-off dish is perfect for busy days and makes excellent leftovers!

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Ingredients

Add to Slow Cooker

Add to Slow Cooker

Add to Slow Cooker

Cook

Add Coconut Milk

Add Coconut Milk

Serve