Slow-cooker lentil and vegetable dahl
1 large, finely chopped
3 medium, diced
2 clove(s), crushed
1 tbs, brown
1 cup(s), (200g), rinsed, drained
3 medium, chopped
Baby spinach leaves
- 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.
- Cook, covered, on high for 4 hours (or low for 6 hours). Stir in spinach until just wilted. Season with salt and pepper.