Slow Cooker Red Lentil Dahl
Cozy up with a bowl of Slow Cooker Red Lentil Dahl, a wholesome, plant-based dish bursting with rich, aromatic Indian flavors. Perfectly creamy red lentils are slow-cooked with coconut milk, crushed tomatoes, and a fragrant blend of spices like turmeric, cumin, and garam masala, creating a comforting and nourishing meal with minimal effort. Fresh spinach is stirred in at the end for a vibrant touch, while a splash of lemon juice adds a refreshing brightness. Serve this protein-packed, vegan-friendly dahl with fluffy rice, naan, or your favorite flatbread for a satisfying meal that’s ideal for weeknight dinners or meal prep. This one-pot wonder is not only easy to make but also irresistibly delicious—a must-try for fans of hearty, flavorful cuisine.
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Recipe Information
Ingredients
- 2 cups Red lentils
- 1 can Coconut milk
- 4 cups Vegetable broth
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 can (14 oz) Crushed tomatoes
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 1.5 teaspoons Garam masala
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 2 cups Spinach, fresh or frozen
- 2 tablespoons Lemon juice
- 0.25 cup Cilantro, chopped (optional, for garnish)
- Cooked rice, naan, or flatbread (for serving)
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain well and set aside.
In the slow cooker, add the rinsed red lentils, coconut milk, vegetable broth, chopped onion, minced garlic, grated ginger, and crushed tomatoes.
Stir in the ground turmeric, ground cumin, garam masala, paprika, and salt until the spices are well combined with the liquid.
Cover the slow cooker with the lid and set it to cook on high for 4 hours, or low for 6-8 hours, until the lentils are soft and creamy.
About 10 minutes before the cooking time ends, stir in the fresh or frozen spinach until wilted or fully heated through.
Once cooked, stir in the lemon juice to brighten the flavors.
Taste and adjust seasoning if needed, adding more salt or spices to suit your preference.
Serve hot, garnished with fresh chopped cilantro if desired, alongside cooked rice, naan, or flatbread.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 67.6 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 6645 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
