Easy slow cooker red lentil dhal will be one of your new favourite recipes! This mild vegan lentil curry is packed with flavour and has just 10 minutes of prep time. It's a healthy comforting meal with plenty of fibre and plant protein, and it's also budget friendly.
Dhal, also spelt dal or dahl, is a kind of Indian spiced lentil stew or curry. It is fragrant rather than hot, but you can adjust the spices to suit.
Jump to:
What you'll love about the recipe
- This easy slow cooker red lentil dhal has just 10 minutes prep time. There's no browning required, it's a dump-and-go crockpot recipe.
- A healthy recipe, full of fibre and plant protein, and packed with vitamins and minerals. Lentils are complex carbohydrates which are low in fat and calories, and a big bowl of this comforting, delicious dhal has just 285 calories. It also has two of your 5-a-day.
- Slow cooker red lentil dhal is great for meal prep, leftover dhal reheats well and can also be frozen.
- The recipe is made from store cupboard ingredients
- Budget-friendly, and vegan. Red lentil dhal is allergy-friendly, gluten-free and dairy-free.
Ingredients
Onions. These are a base ingredient in the recipe. I used white onions, use red if you prefer.
Garlic. Three cloves of garlic gives quite a punchy flavour - use less if you prefer.
Canned tomatoes. I used chopped tomatoes, if you use whole plum tomatoes, crush them in the slow cooker pot so that the juices are running and they are in bite-sized pieces.
Coconut milk. Half a can of full-fat coconut milk will provide a rich flavoured slow cooker red lentil dhal without it being too overpowering. Light or reduced-fat coconut milk is watered down, so you'll need to use more to get the same flavour.
Leftover coconut milk can be frozen (or use up leftovers in this healthy slow cooker chicken curry).
If you prefer you could use 50g of a block of creamed coconut with 200ml of water.
Red lentils. It's important to use red lentils rather than green or brown lentils to make this slow cooker dhal as they have a very different texture.
Ginger. You'll need about a tablespoon of grated fresh ginger, but you can adjust this to suit your taste.
Vegetable stock. You can crumble the stock cube directly into the slow cooker, and then top up with water.
Spices for red lentil dhal
The simplest way to add spices to this flavoursome dhal is to use a premixed curry powder, plus some aromatic garam masala.
Curry powder is a blend of various spices. It's not really authentic, but it is very convenient.
Different brands will vary in the spices that they use, but most will contain the main curry spices of cumin, coriander, turmeric and some chilli.
The amount of chilli will affect the heat of the dish - use a mild or medium curry powder as you prefer. Or make up your own blend to suit your taste.
Garam masala is also a blend of spices. It's more aromatic than curry powder and includes flavours such as cardamom, cinnamon and fennel.
If you don't have garam masala, add half a teaspoon of ground cinnamon, a quarter teaspoon each of ground cardamom and fennel, and add a bay leaf to the pot.
You might also like this healthy brown rice biryani recipe which also uses garam masala
How to make slow cooker red lentil dhal
There's very little prep required for this easy recipe - simply a small amount of chopping.
Peel and chop the onions. Peel and very finely chop the garlic, or use a garlic press to crush it.
Add the prepared onions and garlic to the slow cooker pot. Tip in the can of tomatoes, and coconut milk.
Add the grated ginger, spices and lentils.
Crumble in the stock cube and add 600ml of water.
Slow cooker red lentil dhal can be cooked for 2 hours on high, or 4-6 hours on low.
The cooking time can vary depending on your slow cooker. My current slow cooker has a metal insert and seems to get hotter than my old one with a ceramic pot. After 2 hours on high, my dhal was very soft, but you may need for cook it for longer in a different slow cooker.
If you prefer your dhal to be a bit thinner, add a little extra water.
Cinnamon and Kale recipe tips
Add another portion of veggies to your slow cooker red lentil dhal by stirring in some leafy greens towards the end of the cooking time. Both fresh or frozen spinach can be added, and torn curly kale is also a good addition.
Serving and storage
Although it's common to serve red lentil dhal with rice, I usually skip the rice and add extra veggies. Cauliflower or leafy greens complement the flavour of the spices. I love it with some crispy kale on the side.
A few cashews or almonds make a good topping for dhal with some extra crunch. A bowl of this dhal with some almonds is my go-to lunch.
For a quick replacement for naan bread, you could use this wholemeal flatbread recipe which is ready to eat in 15 minutes (no yeast and no kneading!).
Healthy slow cooker red lentil dhal is the ultimate meal prep meal! It'll keep well in the fridge for up to 3 days, and the flavour just gets better and better!
Reheat on the stove for a few minutes until piping hot. You may need to add a little extra water.
You can also freeze leftover dhal. Store for up to 3 months in an airtight container.
Of course, you can easily double the recipe quantities so there are plenty of leftovers.
Frequently asked questions
Yes, it is possible to overcook dhal, although this slow cooker recipe is pretty forgiving. An overcooked dhal will be very mushy with no texture. But, it's still edible, and won't do you any harm.
If you want to make dahl without coconut milk, simply omit it from the recipe and add another 200ml of water to replace the liquid. If you want to add a little creaminess, replace the coconut milk with cashew cream. Alternatively, serve the dhal with a little yogurt on the side.
Red lentils have a different kind of texture to other types of lentils and cook down to a much softer consistency so make sure you use the right kind of lentils!
Other healthy red lentil recipes
You might also like these other red lentil recipes.
If you loved this easy, healthy recipe please leave a rating and comment at the bottom of the page. Your email will not be published.
Your feedback and questions are much appreciated.
You can also follow me on Pinterest and Facebook.
Why not subscribe to the newsletter to receive free delicious healthy recipes straight to your inbox?
Recipe
Slow Cooker Red Lentil Dhal
Equipment
- Slow cooker
Ingredients
- 2 onions
- 3 cloves garlic
- 400 g canned tomatoes
- 200 ml coconut milk
- 200 g red lentils
- 1 tablespoon grated ginger
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- 1 vegetable stock cube
Instructions
- Peel and chop the onions.
- Peel and either very finely chop or crush the garlic.
- Add the onions and garlic to the slow cooker. Add the canned tomatoes and coconut milk. Stir in the spices, ginger, and lentils.
- Crumble in the vegetable stock cube and tip in 600ml water. Mix all the ingredients together.
- Pop the lid on the slow cooker, and cook for 2 hours on high or 4-6 hours on low.
Notes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Comments
No Comments