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Photo of Slow-cooker lentil and vegetable dahl by WW

Slow-cooker lentil and vegetable dahl

1 - 4
PersonalPoints™ per serving
Total Time
6 hr 20 min
Prep
10 min
Cook
6 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Brown onion

1 large, finely chopped

Carrot(s)

3 medium, diced

Garlic

2 clove(s), crushed

Ground turmeric

1 tsp

Mustard seeds

1 tbs, brown

Chilli powder

½ tsp

Dry lentils

1 cup(s), (200g), rinsed, drained

Tomato(es)

3 medium, chopped

Baby spinach leaves

100 g

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add garlic, turmeric, mustard seeds and chilli and cook, stirring, for 1 minute or until fragrant. Transfer to a 4.5 litre (18-cup) slow cooker. Stir in lentils, tomatoes and 3 cups (750ml) water.
  2. Cook, covered, on high for 4 hours (or low for 6 hours). Stir in spinach until just wilted. Season with salt and pepper.

Notes

SERVING SUGGESTION: Serve with fresh coriander leaves and lime wedges.

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