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We are very proud to announce we are now the owners of … a slow cooker that actually works!! For months we’ve been making do with the world’s worst slow cooker. We bought it because we weren’t sure how much we’d use it and it was the least expensive model. As it turns out, we got what we paid for. The other week it failed to cook black beans on high for over 12 hours, so I gave up and finished them off on the stove. No bueno. But our new slow cooker is fully capable of cooking beans in the expected amount of time, so I decided to celebrate by sharing one of our favorite make ahead meals! These slow cooker vegetarian curried beans and lentils are easy to make, super tasty, very inexpensive, and a great way to make several meal’s worth of main dish ahead of time.
And by several meals, I mean a whole lot of meals. This recipes makes 12 servings! Serve it up over brown rice for a very filling, completely vegetarian and vegan meal.
This recipe is so incredibly easy. The most “difficult” part was getting the spice flavor profile how I wanted it! I know it seems like a lot of spices, but there are so many beans and lentils they can handle all the spice. In fact, you may even want to add extra for a spicier experience! Prepared as written, the curried red beans and lentils will taste savory with just the slightest hint of heat. You’ll need to cook these for about 5-6 hours on high or longer on low. The exact amount of time needed will depend on your slow cooker, but cook until the red beans are nice and tender. A very easy way to tell if the beans are cooked is to scoop out a few with a spoon and blow on them. If the skins peel and split, the beans are done. Nifty, huh?
Are you a slow cooker fan? Have you dealt with an uncooperative model before, either one that wouldn’t cook or one that burned everything?