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Crock-Pot Madras Lentils

Jenn | Peas and Crayons
  • 250 minutes
  • Serves 6

INGREDIENTS

2 cups

cooked lentils

2 cups

tomato sauce

1/2 large

onion

1 large

potato

1/2 cup

unsweetened coconut milk

3 TBSPs

butter

3 cloves

garlic

1/2 tsp

kosher salt

1/2 tsp

oregano

1/2 tsp

cumin

6 servings

black pepper

6 servings

red pepper flakes

6 servings

quinoa

6 servings

parsley

1 tbsp

cream

6 servings

chili paste

6 servings

curry paste

6 servings

kidney beans