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Slow Cooker Lentil Dahl: A Healthy and Hearty Comfort Food

As the days grow shorter and the evenings chillier, there’s nothing quite as comforting as a warm bowl of lentil dahl. This traditional Indian dish, renowned for its rich flavours and satisfying textures, is the perfect solution for a cosy dinner. What’s more, using a slow cooker makes it incredibly easy to prepare, allowing the flavours to develop beautifully while you go about your day.

What is Lentil Dahl?

Dahl (also spelled dal or daal) is a staple in Indian cuisine, made primarily from lentils, peas, or beans. It is often spiced with a variety of herbs and seasonings, creating a dish that is both nourishing and flavourful. Lentil dahl is particularly popular due to its versatility; it can be served on its own, with rice, or as part of a larger spread alongside naan and other dishes.

Why Slow Cook?

Slow cooking is a fantastic method for creating dahl because it allows the lentils to break down and absorb all the spices, resulting in a dish that is bursting with flavour. With the slow cooker doing most of the work, all you need to do is prep your ingredients, toss them in, and let the appliance do its magic. This hands-off approach means you can enjoy a wholesome meal without spending hours in the kitchen.

Ingredients

For a delicious slow cooker lentil dahl, you will need the following ingredients:

• Lentils: 200g red lentils, rinsed
• Onion: 1 large onion, finely chopped
• Garlic: 2 cloves, minced
• Ginger: 1 inch, grated
• Tomatoes: 400g canned tomatoes (or 4 fresh tomatoes, chopped)
• Coconut Milk: 400ml can (optional for creaminess)
• Vegetable Broth: 500ml
• Spinach: 200g fresh spinach (or frozen, if that’s what you have)
• Spices: 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp garam masala, salt and pepper to taste
• Chillies: 1-2 green chillies, chopped (optional for heat)
• Coriander: Fresh coriander (cilantro) for garnish
• Lemon or Lime: For serving

Method

1. Prep the Ingredients: Start by finely chopping your onion, mincing the garlic, and grating the ginger. If using fresh tomatoes, chop them into small pieces.

2. Layer in the Slow Cooker: In the slow cooker, add the rinsed lentils, chopped onion, garlic, ginger, canned tomatoes, vegetable broth, and coconut milk (if using). Stir in the turmeric, cumin, coriander, and chopped green chillies.

3. Cook: Set the slow cooker to low and let it cook for 6-8 hours. If you’re short on time, you can set it to high and cook for 3-4 hours instead.

4. Add the Spinach: About 30 minutes before serving, stir in the fresh spinach, allowing it to wilt and blend into the dahl.

5. Season to Taste: Once cooked, taste and adjust the seasoning with salt, pepper, and a dash of garam masala for that final layer of flavour.

6. Serve and Enjoy: Ladle the dahl into bowls, garnishing with fresh coriander. Serve with steaming basmati rice, naan, or simply a slice of crusty bread. A squeeze of lemon or lime juice adds a delightful zing that complements the hearty dish perfectly.

Conclusion

Slow cooker lentil dahl is not just a meal; it’s a hug in a bowl. Packed with protein and fibre, it’s perfect for vegetarians and vegans alike, and it can easily be adapted to suit your taste preferences. Whether you enjoy it mild or with a fiery kick, this simple recipe will warm your heart and nourish your body during the colder months. So, why not give it a try? Set your slow cooker and look forward to dinner without the fuss!

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