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Slow Cooker Coconut, Tomato and Lentil Dahl


  • 2 TBSP vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 carrot diced
  • 2 tsp cumin seeds
  • 2 tsp yellow mustard seeds
  • 1 tsp of grated ginger
  • 1 tsp turmeric ( I would have used 2 tsps but I ran out)
  • 1 tsp mild chilli powder
  • 1 tsp garam masala
  • 200g of red lentils
  • 400ml of vegetable stock
  • 400ml tin of coconut milk
  • 400g tin of chopped tomatoes
  • salt and pepper to season
  • Dried, fresh or frozen coriander to garnish (optional)


  • Heat the oil in a frying pan and sauté the onions for about 3­5 minutes until they soften.
  • Add the garlic, carrot, cumin, mustard seeds and ginger and cook for another 3-­4 minutes, stirring constantly until the seeds start to pop. Add the turmeric, chilli and garam masala, stir and cook for another minute.
  • Scrape the mixture into the slow cooker and add the lentils, vegetable stock, coconut milk, tinned tomatoes mix well and season with salt and pepper.
  • Cover and cook on low for 4­-6 hours until the lentils are cooked. Serve with a dollop of low fat natural yoghurt, sprinkle with coriander and naans.

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