Slow Cooker Red Lentil Dhal
A simple vegetarian mid-week dinner, this red lentil dhal requires minimal effort and results in a flavour-packed dish. Serve with naan or rice for a filling meal.
From the book
Bored of Lunch: The Healthy Slow Cooker Book
80 easy, healthy slow cooker recipes.
Calorie-counted recipes to assist with diet programmes.
From pastas to curries, fakeaways and family favourites.
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Introduction
I absolutely love dhal and this is one of my go-to dishes when I am having a vegetarian day, and it’s sure to become one of your family favourites. The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer.
Ingredients
| 380g | dried red lentils |
| 250ml | cold water |
| 400ml | tin of reduce-fat coconut milk |
| handful of | cherry tomatoes, finely chopped |
| 4 | garlic cloves, crushed |
| 1 | onion, sliced |
| 2.5cm | fresh ginger, grated |
| juice of 1 | lemon |
| 1 tsp | ground turmeric |
| 1 tsp | chilli flakes |
| 1 tsp | ground cumin |
| 1 tsp | curry powder |
| 1 tsp | garam masala |
| 1 | bay leaf |
| salt and pepper, to taste | |
| fresh coriander and chopped spring onions, to garnish |
Essential kit
You will need: a slow cooker.
Method
Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for 5–6 hours, then stir and garnish with fresh coriander and chopped spring onions.
Tip: Dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.
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