The only silver lining in using up all your kitchen utensils, pots, pans and gadgets to whip up a Thanksgiving meal is discovering kitchen things that you forgot you owned. While putting away some of the bakeware that we used, I came across our slow cooker, not being able to remember the last time we used it. Not wanting to cook again for a few days after Thanksgiving also meant that this slow cooker would provide us an easy, flavorful meal. But looking for inspiration at other food blogs didn’t seem to do the trick – Thanksgiving leftover recipes seem to be the most predominant topic across food blogs for the last week. But for those of who neither have any more leftovers, or are just looking to eat something leaner between Thanksgiving and Christmas dinners, this is a flavorful and healthy recipe that does the trick. It can work both with white and brown rice, or with your bread preparation of choice, and takes cares of your lunch for the week. The prep takes around 15 minutes, and then around 8 hours later, you’re all set! I use brown lentils in this recipe, which are little firmer than other kinds of lentils and can thus, withstand 8 hours in the slow cookers without getting mushy. Adjust the time accordingly depending on the kind of lentils you decide to use.
- 1 pound chicken, cut into small cubes
- 1 pound brown lentils
- 1 28 oz can of diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 tsp cumin
- 1 and 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1 bay leaf
- 1 and 1/2 tsp red chili powder
- 1/4 tsp ground coriander
- 1 tsp salt
- 1/4 tsp amchoor (dried mango powder)
- 1/2 tsp chana masala
- Cilantro, chopped
- Lemon juice (of 1/2 a lemon)
- Add all of the ingredients, minus the lemon juice and cilantro to your slow cooker. Mix well, cover and cook on low for 8-10 hours (If your slow cooker runs hot, you will not need to cook for the full 8-10 hours. If your slow cooker does not run hot, you will probably need to cook for the full 8-10 hours)
- Once the soup is done cooking, mix in the fresh lemon juice. Ladle into bowls or serve over rice. Garnish with fresh cilantro.
Now that I’ve rediscovered our slow cooker, I can’t wait to try cooking more things in it! What are some of your favorite slow cooker recipes?