Japanese Curry Lentil Stew

• 95 g dry red lentils, rinsed — Dry red lentils
• 70 g yellow onion, diced — Raw yellow onion
• 90 g carrots, diced — Raw carrots
• 100 g white mushrooms, sliced — Raw white mushrooms
• 5 g Japanese curry powder — Salt-free Japanese curry powder
• 140 g no-salt-added canned tomatoes — No-salt-added canned tomatoes
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g avocado oil — Avocado oil

Method

1. 1Load the slow cookerAdd 95 g rinsed red lentils, 70 g diced onion, 90 g diced carrots, 100 g sliced mushrooms, 5 g Japanese curry powder, 140 g no-salt-added canned tomatoes, 12 g reduced-sodium soy sauce, 6 g avocado oil, and 420 g water to a 2-quart slow cooker.Look for: Everything is evenly positioned and ready for the next action.
2. 2Stir for 30 secondsStir for 30 seconds until the ingredients are evenly combined.1 minLook for: The lentils are submerged and japanese curry powder, no salt canned tomatoes, reduced sodium soy sauce are evenly dispersed with none stuck to the sides.Safety: Rinse lentils, wash produce, and use a clean slow-cooker insert.
3. 3Slow-cookCover, making sure the lid or cover is fully secure.Look for: The slow-cook stage is complete and ready for the next action.
4. 4Cook on high for 3 hours 30 minutesCook on high for 3 hours 30 minutes, stirring once after 2 hours if convenient; verify the center reaches 165°F before finishing.210 min · 165°FLook for: Lentils have collapsed into a thick stew, carrots are completely tender, and the center reads 165°F.Safety: Keep the lid closed except for the optional stir, do not use a damaged insert, and verify 165°F.
5. 5Measure ingredients: Finish the textureMeasure dry red lentils, yellow onion, carrots, white mushrooms, and japanese curry powder using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Finish the textureStir vigorously for 45 seconds, then cook uncovered on high for 15 minutes if the stew is looser than spoon-coating.15 minLook for: The stew mounds softly on a spoon while retaining visible mushroom and carrot pieces.Safety: The stew is very hot; stir away from your body.
7. 7Rest and serveSwitch off the cooker, rest uncovered for 10 minutes.10 minLook for: The full resting or chilling time is complete.
8. 8Stir againStir again, and transfer the full serving to a bowl.Look for: Steam subsides and the stew is cohesive rather than watery.Safety: Refrigerate leftovers within 2 hours.