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Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans
HEALTHY SLOW COOKING17Ingredients
45Minutes
40Calories
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Ingredients
US|METRIC
10 SERVINGS
- 5 cups water
- 3 cups kidney beans (cooked, 2 - 15.5 ounce cans rinsed and drained)
- 1 cup black lentils (dry whole, urad dal or sub mung beans or French lentils)
- 6 cloves garlic (minced)
- 2 Tbsp. ginger (grated)
- 3 tsp. ground cumin
- 1 1/2 tsp. chili powder (or more to taste)
- 1 tsp. ground cardamom
- 1 tsp. ground turmeric
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground mustard
- 1/2 cup creamer (cashew, 1/4 cup cashews blended with ½ cup water - double and use the rest in your coffee)
- 2 tsp. tomato paste
- 2 tsp. ginger (grated)
- 1 tsp. Garam Masala
- salt (to taste)
- chopped cilantro (for garnish, optional)
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NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories40Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium105mg4% |
| Potassium230mg7% |
| Protein4g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C50% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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