Slow Cooker Red Lentil Dahl with Coconut Milk
Servings 4 servings
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}
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.
Nutrition
Calories: 375kcalCarbohydrates: 54gProtein: 19gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 712mgPotassium: 889mgFiber: 22gSugar: 6gVitamin A: 484IUVitamin C: 26mgCalcium: 76mgIron: 7mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!