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Red lentil dahl in a slow cooker.
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4.85 from 13 votes

Easy Slow Cooker Red Lentil Dahl Recipe

This slow cooker red lentil dahl recipe is a delicious and easy way to enjoy a hearty and healthy meal. Vegan, gluten-free, and packed with flavour!
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 5
Calories 487kcal
Author Beth Sachs

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Equipment

Ingredients

  • 400 g Dried Red Lentils rinsed
  • 400 ml Coconut Milk
  • 400 g Chopped Tomatoes
  • 1 Onion peeled and finely chopped
  • 4 Garlic Cloves peeled and finely chopped
  • 1 tablespoon Fresh Ginger peeled and grated
  • 1 Lemon juice only
  • 1 teaspoon Turmeric
  • 1 teaspoon Mild Chilli Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 3 teaspoon Mild Curry Powder or use 2 tablespoon curry paste
  • 1 teaspoon Garam Masala
  • 1 Bay Leaf
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Fresh Coriander chopped

Optional

  • 1 tablespoon Mango Chutney stirred though at the end of cooking

Instructions

  • Place all of the ingredients (except the fresh coriander) in your slow cooker and fill the empty can of chopped tomatoes with water and add this too.
    400 g Dried Red Lentils, 400 ml Coconut Milk, 400 g Chopped Tomatoes, 1 Onion, 4 Garlic Cloves, 1 tbsp Fresh Ginger, 1 Lemon, 1 tsp Turmeric, 1 tsp Mild Chilli Powder, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 3 tsp Mild Curry Powder, 1 tsp Garam Masala, 1 Bay Leaf, ½ tsp Salt, ¼ tsp Black Pepper
  • Mix thoroughly with a wooden spoon.
  • Cook on low for 6-7 hours (add another can of water halfway through cooking if it looks too thick). Garnish with fresh coriander and stir through the mango chutney if using.
    1 tbsp Fresh Coriander, 1 tbsp Mango Chutney

Notes

Expert Tips:
  • Rinse the lentils thoroughly before cooking to remove any dirt or debris.
  • Use full-fat coconut milk for a creamy and rich texture. If you prefer a lighter version, you can use light coconut milk.
  • If you like your dahl spicier, you can increase the amount of chilli powder or add fresh chillies.
  • Stir the dahl occasionally during cooking to prevent the lentils from sticking to the bottom of the slow cooker.
 
Variations:
  • Add your favourite vegetables, such as sweet potatoes, butternut squash, carrots, or spinach, to the slow cooker along with the lentils to make a hearty and nutritious vegetable dahl.
  • Add hot chilli powder, mustard seeds, or fresh chillies to the dahl to make it extra spicy. You can also add some smoked paprika or cayenne pepper for an extra kick.
  • Add some chopped kale or other leafy greens to the dahl towards the end of cooking to add some extra nutrition and colour.
  • Add some creamy peanut butter to the dahl to make a rich and flavourful peanut dahl.
  • Add some diced fresh mango or mango chutney to the dahl towards the end of cooking to add some sweetness.
 
Storage:
Store - Once the dahl has cooled down to room temperature, store it in an airtight container in the refrigerator for up to 3-4 days.
Reheat - To reheat the dahl, transfer it to a microwave-safe dish, add a splash of water or coconut milk to loosen it up, cover it with a lid or microwave-safe cling-film, and heat in the microwave on high for 2-3 minutes, stirring once or twice, until heated through. You can also reheat the dahl in a saucepan on the hob over low heat, stirring occasionally, until heated through.
Freeze - Transfer the dahl to a freezer-safe container and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutritional Information (Approximate)

Calories: 487kcal | Carbohydrates: 63g | Protein: 24g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 367mg | Potassium: 1206mg | Fiber: 27g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 10mg
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