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Slow Cooker Madras Lentils with Ground Beef


  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x

Description

Lentils, red beans and spices simmered in a creamy tomato sauce. Serve like a chili or over rice. 


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Ingredients

  • 1 pound lean ground beef or ground turkey, browned
  • 1 cup diced yellow onion
  • 1 jalapeno, minced (seeds and pith removed)
  • 1 Tbsp minced garlic
  • 2 cups chicken or beef broth
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • ½ tsp ground coriander
  • ⅛ tsp ground ginger
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 (14.5 oz) can red kidney beans, rinsed and drained
  • 1 cup uncooked brown lentils
  • 1 (8 oz) tomato sauce
  • 3 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • ½ cup half and half
  • Toppings: grated cheese and diced green onions

Instructions

  1. Add browned ground beef, onion, jalapeno, garlic, broth, paprika, cumin, coriander, ginger, sugar, salt, pepper, beans, lentils, tomato sauce and tomato paste to slow cooker.
  2. Cover and cook on low for 4 hours, or until lentils are tender. 
  3. Stir in vinegar and half and half. Salt and pepper to taste. 
  4. Scoop into bowls and top with cheese and onions. 

  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: Indian