Updated: Feb 26
This is a warm, hearty and healthy slow cooker lentil dhal, that suits both cold winter nights and fresh summer evenings. If you don't have a slow cooker, you can make this on the hob. I have added both methods below.
INGREDIENTS (SERVES 2-4)
• 1 cup red lentils • Half cup of coconut cream • 3 cups Vegan vegetable stock (I use Boillion) • Small piece of fresh ginger (finely grated) • 1 red onion, finely chopped • 2 garlic cloves, finely chopped • 1 heaped tsp turmeric powder • 1 heaped tsp your fave curry powder (I use tikka) • 2 tbsp soy sauce/ tamari
• A tsp liquid smoke (optional) • 1 big handful of fresh coriander, chopped.
METHOD (slow cooker)
1. Put the lentils, ginger, onion, garlic, turmeric and curry powder in the crock pot/ slow cooker and then add the stock, coconut cream, soy sauce, liquid smoke (if using) and coriander. Stir it all together and put the lid on the Slow cooker. 2. Simply leave it for about 4-5 hours on the low heat setting. Give it a stir every now and then if you are home. 3. When you are ready to eat it, either spoon it straight from the slow cooker or, if it is a little runnier than you would like, transfer it to a hob and heat it for a further few minutes on the hob without the lid on the pan. This will help to thicken it up. 4. Serve with rice, chopped cucumber and fresh coriander. It’s lovely with red onion bhajis!
METHOD (Hob)
1. Put the onion and garlic in a frying pan with a little oil or water (if you want oil free) and heat until they soften. Turn the heat right down to a simmer while you add all of the remaining ingredients. Stir it all together, turn the heat up briefly and bring to the boil before reducing it back down to a simmer. 2. Check on it every 10- 15 minutes, adding water if needed. You need more water when cooking on the hob than you do in the slow cooker. When the lentils are soft (usually after around 35 minutes) you can turn off the heat and serve. 3.Serve with rice, chopped cucumber and fresh coriander. It’s lovely red onion bhajis!