Description
A comforting and flavorful Slow Cooker Red Lentil Dahl made with creamy coconut milk, warm spices, and fresh aromatics. This easy, one-pot vegetarian meal is perfect for busy days and yields a hearty, nutritious dish served best with rice, naan, and garnished with cilantro and lime.
Ingredients
Liquids & Stock
- 2 cups vegetable stock
- 1 (15 ounce) can full fat coconut milk
- 2/3 cup canned crushed tomatoes
Vegetables & Aromatics
- 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)
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
Legumes
- 1 1/2 cups red lentils
Garnishes
- Fresh chopped cilantro
- Lime wedges
- Yogurt (such as dairy-free coconut yogurt)
Instructions
- Combine Ingredients: Add vegetable stock, coconut milk, crushed tomatoes, diced onion, garlic, ginger, sliced chili, cumin, garam masala, turmeric, salt, and red lentils to the slow cooker. Stir to combine evenly.
- Cook the Dahl: Cover and cook on low for 8 hours or on high for 4 hours until the lentils are tender and mostly dissolved into the broth, creating a thick, stew-like consistency.
- Adjust Consistency and Seasoning: Turn off the slow cooker. If desired, thin out the dahl by adding more vegetable stock or coconut milk to your preferred consistency. Taste and adjust salt or spices as needed.
- Serve: Spoon the dahl into bowls and serve with cooked rice or naan bread. Garnish with chopped fresh cilantro, lime wedges, and a dollop of yogurt to add creaminess and balance the flavors.
Notes
- For a spicy kick, leave the chili seeds in when slicing or add more chili according to your heat preference.
- This recipe thickens as it cools; add extra liquid to loosen if serving later.
- Use full-fat coconut milk for the creamiest texture.
- Leftovers can be stored in the refrigerator for up to 4 days and reheat with a splash of water or coconut milk.
