By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
250 cal · 285 min
Crockpot Sweet Potato Lentils
Recipe GLPRafefaf25fada00
A warming, aromatic curry-inspired dish combining tender sweet potatoes and protein-rich red lentils with warm spices. This plant-based one-pot meal is naturally gluten-free and dairy-free, making it accessible to many dietary preferences. The coconut milk adds richness and creaminess to the savory broth, while the blend of coriander, garam masala, and chili powder creates depth and subtle heat. Perfect for a nourishing lunch or dinner.
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Ingredients
3 large sweet potatoes, peeled and diced into bite-sized cubes (about 6 cups)
3 cups vegetable broth
1 medium onion, minced
4 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground chili powder
1½ cups uncooked red lentils
1 can (13.5 oz) coconut milk
½ teaspoon salt
1 cup water (or more as needed for desired consistency)
Directions
Prepare the sweet potatoes by peeling, removing any seeds or fibers, and cutting into uniform bite-sized cubes. Mince the onion and garlic, keeping them separate.
Add the diced sweet potatoes, vegetable broth, minced onion, minced garlic, ground coriander, garam masala, chili powder, and salt to your crockpot. Stir well to combine the spices evenly throughout.
Cover the crockpot and cook on high heat for 3 hours, or until the sweet potatoes are very tender and easily break apart with a fork.
Add the uncooked red lentils directly to the crockpot and stir to distribute evenly. Replace the lid and continue cooking on high for an additional 1½ hours, stirring once halfway through. The lentils should be completely soft and beginning to break down.
Stir in the coconut milk and begin adding water gradually (starting with ½ cup) to reach your desired consistency—thicker like a stew or thinner like a soup. Stir thoroughly until smooth and combined. Taste and adjust salt or spices as needed. Serve hot.
Comments
Sweet potatoes and red lentils are staples at every Charlotte supermarket, and the remaining pantry items (spices, coconut milk, vegetable broth) are widely available at Harris Teeter, Food Lion, and Kroger without a second trip. Cost per serving runs roughly $1.50 to $2.00, driven by the coconut milk and the quantity of lentils. The stated 285 minutes is honestly lazy; slow cooker is 6–8 hours unattended, but prep is ten minutes, so the real total time is fifteen minutes of active work. This reheats beautifully and makes excellent leftovers, and feeds a family of six with minimal fussiness—you just set it and forget it, which works well for a weeknight. The only small drawback is that coriander, garam masala, and chili powder expect someone comfortable with Indian spice blends; a family new to those flavors might find it less familiar than the recipe assumes.
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