- 3 cups red and/or yellow lentils
- 4–6 serrano chiles, depending on heat preference, stemmed and seeded
- 1 large onion, chopped
- 5 cloves garlic
- 3” piece fresh ginger, peeled and roughly chopped
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon granulated sugar
- 1 28 ounce can diced tomatoes
- Kosher salt, to taste
- 4 tablespoons butter, optional
- 14 ounces heavy cream or unsweetened coconut milk
- 1/4 cup cilantro leaves
- Freshly squeezed lemon juice, to serve
- Basmati rice, to serve
- Naan, to serve
- In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
- Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
- Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
- Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
- Serve warm with freshly squeezed lemon, basmati rice, and naan.