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Photo of Slow-cooker lentil and vegetable dahl by WW

Slow-cooker lentil and vegetable dahl

Total Time
6 hr 20 min
10 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?


Olive oil

2 tsp

Brown onion

1 large, finely chopped


3 medium, cut into 1cm pieces


2 clove(s), crushed

Ground turmeric

1 tsp

Mustard seeds

1 tbs, brown

Chilli powder

½ tsp

Dry red lentils

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


3 medium, chopped

Baby spinach leaves

100 g


  1. 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.
  2. 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.