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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

Nathan Anthony


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.

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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.


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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From the book: Bored of Lunch: The Healthy Slow Cooker Book

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