Slow Cooker Madras Lentils



½ lb. dried lentils

1 large potato, peeled and cubed 

3 cloves of garlic, minced

1 (15 oz.) can red kidney beans, rinsed and drained

2 (14 oz.) cans diced tomatoes

1 medium onion, chopped

6 cups vegetable broth

1 tablespoon chili powder

1 tablespoon cumin

½ cup Ripple Half and Half

Salt and pepper to taste

Fresh parsley (to garnish)



1.     Combine all ingredients, except half and half, in slow cooker and stir to combine.

2.     Cover and cook on low 4 to 5 hours.

3.     Stir in half and half.

4.     Add salt and pepper to taste. Serve over rice and sprinkle with parsley.

Julianna Abdallah