Slow Cooker Red Lentil Dahl with Coconut Milk
Slow Cooker Red Lentil Dahl with Coconut Milk is a comforting and nourishing dish that brings warmth and flavor to your table. Made with hearty red lentils and rich coconut milk, this recipe is infused with aromatic spices like turmeric, ginger, and garlic. Perfect for cozy nights or meal prep, this dahl is not only delicious but also packed with nutrients. With minimal effort required, you can enjoy a satisfying vegetarian meal that’s sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 cup red lentils
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tsp turmeric powder
- 2 tsp cumin seeds
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
Instructions
- Rinse red lentils under cold water until clear to remove excess starch.
- In a skillet over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and grated ginger; cook until fragrant.
- Transfer the sautéed mixture to the slow cooker. Add rinsed lentils, turmeric, cumin seeds, vegetable broth, and coconut milk; stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in spinach or kale before serving for added nutrition.
- Serve hot garnished with fresh cilantro and lime juice.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 310
- Sugar: 3g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize your dahl by adding favorite vegetables such as carrots or bell peppers. For a spicier version, include chili powder or fresh chilies to taste. Store leftovers in an airtight container in the fridge for up to five days.