Slow-cooker lentil and vegetable dahl
1
Points®
Total time: 6 hr 20 min • Prep: 10 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
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?
Ingredients
Olive oil
2 tsp
Brown onion
1 large, finely chopped
Carrot(s)
3 medium, cut into 1cm pieces
Garlic
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)
Tomato(es)
3 medium, chopped
Baby spinach
100 g
Instructions
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.
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