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Challenge: Slow Cooker to the Rescue

Mulligatawny Stew (Indian Lentil Stew)

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Ever since watching Kramer and Elaine rave about it on the “Soup Nazi” episode of Seinfeld, I’ve been intrigued by Mulligatawny stew. Now, after making a batch, I can see what all the fuss was about. This Indian stew is rich, aromatic and delicious.

Mulligatawny Stew (Indian Lentil Stew)

  • Servings: 2 cups
  • Yield: 6 servings
  • Prep Time: 20 min
  • Cooking Time: 4 hr


  • 2 Tbsp. vegetable oil
  • 2 yellow onions, chopped (about 3 cups)
  • 2 tsp. minced garlic, (about 4 cloves)
  • 1 Tbsp. fresh ginger, peeled and minced, or use 1 tsp. ground ginger
  • 1 tsp. curry powder
  • 1 tsp. garam masala (an Indian spice blend)
  • ¾ cup dried yellow or green lentils
  • 15 oz. diced tomatoes, with their liquid
  • 32 oz. reduced-sodium chicken or vegetable broth
  • 1 ½ cups basmati or long grain rice, uncooked
  • ½ cup light coconut milk
  • 1 lemon, cut into wedges, for serving (optional)
  • 1 cup fresh cilantro, chopped, for serving (optional)


  1. Omit the oil. Add the onions, garlic, ginger, spices, lentils, tomatoes and vegetable broth to the slow cooker and stir to combine well. Cook on low for 8-10 hours or on high for 4-5 hours. Add the rice and coconut milk, and cook on high for 30-45 minutes more, until the rice is tender.

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