Slow Cooker Red Lentils with Spinach, Garlic and Ghee

Name: Slow Cooker Red Lentils with Spinach, Garlic and Ghee
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups (400 g) red lentils, rinsed, rinsed thoroughly under cold water; 5½ cups (1320 ml) vegetable broth; 4 tablespoons (60 g) ghee (clarified butter); 8 cloves (40 g) garlic cloves, minced, minced; 1½ teaspoons (9 g) kosher salt; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) freshly ground black pepper; ½ teaspoon (1 g) ground turmeric; 4 cups (140 g) fresh spinach, roughly chopped, roughly chopped (frozen spinach, thawed and squeezed dry, also works); 2 tablespoons (30 ml) fresh lemon juice (optional); 2 tablespoons (8 g) fresh cilantro, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Creamy red lentils cooked low and slow with aromatic garlic infused in ghee, finished with fresh spinach and warm spices. This straightforward Indian-inspired side dish is naturally vegan, protein-rich, and develops deep flavor over hours of gentle cooking. Perfect alongside rice, flatbread, or roasted vegetables.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Rinse red lentils thoroughly under cold water until water runs clear
Peel and mince all garlic ahead of time
Wash and roughly chop spinach (fresh or frozen works)
Have your slow cooker clean and ready

1
Combine base ingredients
- Add rinsed red lentils and vegetable broth to your 6-quart slow cooker.
- Stir gently to distribute the lentils evenly throughout the broth.
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Tip: Use a 1:2.75 ratio of lentils to liquid; red lentils break down quickly, so don't overstuff with broth or they'll become mushy.
2
Infuse ghee with garlic
- In a small bowl, warm the ghee in the microwave for 20 seconds until just liquid (or melt it gently in a small skillet).
- Stir the minced garlic into the warm ghee and let it sit for 1 minute to soften slightly.
- Pour this ghee-garlic mixture into the slow cooker and stir to combine.
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Ready when: Ghee is liquid and garlic is evenly distributed
Tip: Warming the ghee briefly helps the raw garlic flavor bloom before cooking; don't let it brown or it will taste bitter during the long cook.
3
Season the lentil base
- Add salt, ground cumin, black pepper, and turmeric to the slow cooker.
- Stir thoroughly for about 30 seconds to distribute the spices evenly.
- The mixture should smell warm and aromatic.
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Ready when: Spices are no longer visible and aroma is fragrant
Tip: Stir the spices in now so they don't clump together or settle to the bottom during the long slow cooking.
4
Cook on low for 4 hours
- Cover the slow cooker and set it to the LOW setting.
- Cook for 4 hours (or on HIGH for 2 hours if you're short on time, though low develops more nuanced flavor).
- The lentils will gradually soften and some will break down, thickening the cooking liquid naturally.
- Do not stir during cooking.
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Ready when: Lentils are very soft and beginning to break apart; some are whole but tender
Tip: Resist the urge to lift the lid—every time you do, you add 15–20 minutes to cooking time. Trust the timing.
5
Stir in spinach and finish
- After 4 hours, open the slow cooker and give the mixture a good stir.
- The lentils should be soft and the broth should be noticeably thicker.
- Add the chopped spinach in batches, stirring after each addition until it's wilted into the hot lentils.
- This will take about 2–3 minutes total.
- Taste the dish and adjust salt if needed.
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Ready when: Spinach is completely wilted and no raw leaves remain
Tip: Add spinach in stages so you don't cool down the slow cooker too much. Fresh spinach wilts almost instantly in the residual heat.
6
Add brightness (optional)
- If using, drizzle the fresh lemon juice over the lentils and stir.
- The acidity brightens the earthiness of the lentils and adds complexity.
- Taste again and adjust salt and lemon to your preference.
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Tip: Lemon juice is optional but highly recommended—it lifts the whole dish.
7
Serve and garnish
- Ladle the red lentils into bowls.
- Top with fresh cilantro if desired.
- Serve warm alongside steamed rice, flatbread, or roasted vegetables.
- The mixture will continue to thicken slightly as it cools; if it becomes too thick when reheated, stir in a splash of water or broth.
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Tip: Cilantro adds a fresh, herbaceous finish and complements the garlic and warm spices beautifully.

Good to know

Tips

Red lentils cook faster than green or brown lentils and naturally break down into a creamy consistency—this is not a mistake and is essential to the dish's silky texture.
A slow cooker's low setting is typically 190°F (88°C), which is gentle enough to prevent the lentils from exploding and ensures they absorb flavor evenly.
If your slow cooker runs very hot, check the lentils at the 3.5-hour mark; older models or hotter settings may finish earlier.
Fresh spinach is preferred for its bright flavor, but frozen spinach (thawed and squeezed very dry) saves prep time—just don't let excess moisture dilute the finished dish.

Make ahead

Rinse and measure the lentils, mince the garlic, and chop the spinach up to 12 hours ahead. Keep everything in separate containers in the refrigerator. In the morning, you can add lentils and broth to the slow cooker, chill it overnight, and set it to cook low the next morning—add ghee and garlic just before cooking to ensure the best flavor, or add them to the chilled mixture; they'll still infuse beautifully over 4 hours.

Storage & reheating

Refrigerator: Transfer leftovers to an airtight container and store for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Room temperature: Not recommended for storage beyond 2 hours (food safety for legumes).

Substitutions

ghee (clarified butter) → unsalted butter or coconut oil. Ghee has a rich, nutty flavor that complements lentils beautifully, but butter (4 tablespoons, 115 g) or virgin coconut oil (3.5 tablespoons, 50 ml) work well. The flavor will be slightly different but still delicious.
vegetable broth → water with 1 tablespoon (15 g) of tomato paste and 1 teaspoon (6 g) of salt mixed in. If you don't have vegetable broth on hand, this simple mixture adds depth and prevents the lentils from tasting watery.
fresh spinach, roughly chopped → kale, chard, or frozen peas. Use the same amount of chopped kale or chard (they're heartier and can be added earlier if desired). Frozen peas (1.5 cups, 180 g) add sweetness and a different texture; stir them in at the end and let them warm through for 1 minute.
ground cumin → ground coriander or a pinch of garam masala. Coriander (1 teaspoon, 2 g) brings a brighter, citrusy note. A small pinch of garam masala (¼ teaspoon, 0.5 g) adds warmth and complexity if you prefer deeper Indian spicing.