Warm, creamy, and infused with bold spices, this slow cooker red lentil dahl (also known as masoor dal) is one of the most satisfying and easiest to make dinners of all time. You literally just dump everything in the crock pot and go. Perfect for a plant-based, high-protein, and high-fiber meal the whole family will love! {Vegan, Dairy-free, & Gluten-free}
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Creamy Red Lentil Dahl
Red lentils are an absolute game-changer! They’re faster to cook than other types, have a vibrant color, and a mild, slightly nutty flavor. They’re also absolutely packed with protein and fiber!
One cup of cooked lentils has nearly 18 grams of protein and a whopping 15 grams of fiber. This means that you can often eat less and feel full for longer, which makes it easier to avoid grazing throughout the day.
Quick, easy, nutritious, and genuinely delicious? You can see why this red lentil dahl recipe is one of our go-to dishes. Make a double batch – you’ll be craving leftovers the next day!
For more meatless slow cooker recipes, try out this Slow Cooker Lentil Bolognese and Vegetarian Lasagna Soup!
Why We Love This Easy Red Lentil Dahl Recipe
- Super simple dump-and-go recipe (just 2 steps!)
- Completely plant-based
- Bursting with fresh flavors and spices
- Makes the best leftovers!
- Classic comfort food flavor
- Adjustable heat level to suit the whole family
- Makes a great side dish or main course
- Smooth, creamy texture
Ingredient Notes
- Vegetable broth: Look for a low sodium broth or make your own!
- Canned coconut milk: Regular canned coconut milk has the perfect thickness and creaminess.
- Crushed tomatoes: For a savory note and bright color.
- Aromatics: Infuse the mixture with aromatics, like diced onions, minced garlic cloves, fresh ginger, and fresh chili for heat.
- Seasonings: You only need a little ground cumin, garam masala, turmeric, and salt for a full-bodied flavor.
- Dry red lentils: This recipe is only formulated for red lentils, which cook faster than other varieties as they are split in half. You can often find these in the bulk section of your grocery store.
- Toppings: Garnish this slow cooker dahl with fresh cilantro, spring onions, lime wedges, yogurt (like dairy free coconut yogurt) or sour cream.
Step-by-Step Instructions
- Combine all of the ingredients in a slow cooker, cover and cook on low for 8 hours or high for 4 hours. When lentils are tender and mostly dissolved into the broth, turn off the heat.
- You can add more vegetable stock or coconut milk to thin it out to your preferred consistency. The lentils will thicken significantly as it cools. Taste and adjust seasonings. Serve scooped into bowls with cooked rice or naan bread and garnished with chopped cilantro, lime wedges and yogurt if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- For the boldest flavor; saute the onion in a small pan in a small amount of oil for 3 minutes. Add the garlic, ginger and spices and cook for another minute or until everything is very fragrant. Add this to the slow cooker and prepare as described in the recipe.
- It is important to use red lentils for this dish. Other lentil varieties have different cook times and textures. Red lentils are the fastest cooking and dissolve into the liquid as it cooks, making the final dish thick and porridge-like. Green or black lentils will make for a different overall texture and the cook times will be different.
- This recipe was tested with full-fat canned coconut milk. Substituting boxed coconut milk or lite coconut milk will result in a dish that is less rich and more liquidy.
- You can use any type of chilis that you like for this recipe. Thai bird’s eye, fresno, jalapeno or serrano work well. This depends on availability and how spicy you like your food.
Recipe FAQs
This recipe is very similar to a red lentil curry, but is generally more soupy and not quite as intensely flavored. It’s not as thin as a broth-based soup, but not quite as thick as a curry. It’s the perfect texture for spooning over rice and has a milder, more palatable flavor ideal for young kids and picky eaters.
Yes! The seasonings are totally adjustable here. I will say that this specific blend of spices is different than the standard curry powder many of us use and has more aromatic notes from the garam masala. Yellow curry paste would work too but it usually contains more ginger, garlic, and chilis, so it may add more spice and heat than you’re looking for.
Using an Instant Pot is a great way to speed up this recipe if you’re in a hurry. I’d recommend using the saute function to cook the onion for 2-3 minutes, then add the garlic, ginger, and spices. Cover with the remaining ingredients, stir well, and place until high pressure for 5 minutes. Allow it to naturally release pressure for 5 minutes, then quick release and serve.
Storage Guidelines
Allow the mixture to cool to room temperature, then store leftovers in the fridge in an airtight container for up to 5 days, or in the freezer for up to 3 months.
Add more liquid when reheating as the mixture will become very thick during storage. It is best to heat it up in the microwave or slowly in a pan on the stove, stirring frequently.
Serving Suggestions
This is the fun part! My family often likes to eat this red lentil dal on its own with a little yogurt and fresh herbs along with this Turmeric Roasted Cauliflower, but you can also serve it over steamed jasmine rice, cauliflower rice, or whichever starch you prefer.
Offer it with some naan bread to sop up all that delicious sauce!
Recipe Variations
- Add more veggies: The flavors in this dahl are ideal for hearty root vegetables and squashes, like sweet potato, butternut squash, carrots, and more. Feel free to add veggies to your slow cooker for extra texture!
- Amp up the heat: Although the fresh chili is totally optional, you can easily add even more spice if you’d like! Try adding some chili powder, red pepper flakes, or a dash of cayenne pepper.
- Add more protein: If you’re not vegetarian or want to add more protein, add browned ground beef or turkey or leftover chicken.
More Recipes You’ll Love
- Easy Vegan Chickpea Curry
- Spiced Carrot and Lentil Soup
- Red Curry Lentils with Sweet Potatoes and Spinach
- Roasted Cauliflower and Lentil Tacos
- Hearty Italian White Bean Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Slow Cooker Red Lentil Dahl with Coconut Milk
Ingredients
- 2 cups vegetable stock
- 1 (15 ounce) can full fat coconut milk
- 2/3 cup canned crushed tomatoes
- 1 small yellow or white onion, diced small
- 4 cloves garlic, grated or minced
- 1 tablespoon grated fresh ginger
- 1 small chili, sliced thin (optional, see notes)
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 1 1/2 cups red lentils
- Fresh chopped cilantro, lime wedges for garnish, yogurt (such as dairy-free coconut yogurt)
Instructions
- Combine all of the ingredients in a slow cooker, cover and cook on low for 8 hours or high for 4 hours. When lentils are tender and mostly dissolved into the broth, turn off the heat.
- You can add more vegetable stock or coconut milk to thin it out to your preferred consistency. The lentils will thicken significantly as it cools. Taste and adjust seasonings. Serve scooped into bowls with cooked rice or naan bread and garnished with chopped cilantro, lime wedges and yogurt if desired.
Notes
- For the boldest flavor; saute the onion in a small pan in a small amount of oil for 3 minutes. Add the garlic, ginger and spices and cook for another minute or until everything is very fragrant. Add this to the slow cooker and prepare as described in the recipe.
- It is important to use red lentils for this dish. Other lentil varieties have different cook times and textures. Red lentils are the fastest cooking and dissolve into the liquid as it cooks, making the final dish thick and porridge-like. Green or black lentils will make for a different overall texture and the cook times will be different.
- This recipe was tested with full-fat canned coconut milk. Substituting boxed coconut milk or lite coconut milk will result in a dish that is less rich and more liquidy.
- You can use any type of chilis that you like for this recipe. Thai bird’s eye, fresno, jalapeno or serrano work well. This depends on availability and how spicy you like your food.
My husband said this soup was better than split pea soup, and he loves split pea soup! We will definitely be making this recipe again.
That’s amazing! I’m so happy you both enjoyed it :) I appreciate you returning to leave such a kind rating and review!