Slow-cooker lentil and vegetable dahl
6 hr 20 min
6 hr 10 min
After only 10 minutes of prep in the morning, you can come home to a deliciously rewarding bowl of vegan dahl. Why not double the recipe and freeze a batch to enjoy later?
1 large, finely chopped
3 medium, cut into 1cm pieces
2 clove(s), crushed
1 tbs, brown
Dry red lentils
1 cup(s), rinsed and drained, (200g)
3 medium, chopped
Baby spinach leaves
- Heat oil in a large non-stick frying pan over medium–high heat. Cook onion and carrots, stirring, for 5 minutes or until just tender. Add garlic, turmeric, mustard seeds and chilli and cook, stirring, for a further 1 minute or until fragrant. Transfer mixture to a 5.5 litre (22 cup) capacity slow cooker. Stir in lentils, tomatoes and 3 cups (750 ml) water.
- Cover with lid. Cook on high for 4 hours (or low for 6 hours). Stir in spinach until just wilted. Season with salt and pepper. Serve.
COOK'S TIP: For a zesty flavour boost, top dahl with coriander sprigs and serve with lime wedges. TO REFRIGERATE: Store dahl in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 4 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the dhal is too thick. TO FREEZE: Store dahl as above for up to 3 months. Thaw at room temperature. Reheat as above.