Red Lentil Dahl {Slow Cooker Fakeaways}

Simple Slow Cooker recipe for Red Lentil Dahl. The cooked dish.

5 from 165 votes

Red Lentil Dahl {Slow Cooker Fakeaways}

This Red Lentil Slow Cooker Dahl is a perfect weekend fakeaway. It’s simple, healthy, is packed with flavour and is an ideal vegetarian curry.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Indian

Servings:

Author: Sarah Rossi

Ingredients

1 Onion Peeled and chopped
3 Cloves Garlic Or 3 tbsp of frozen/jar
2 tbsp Ginger Fresh or frozen/jar
2 tsp Ground cumin
4 tbsp Curry paste
250 g Red lentils
400 ml Reduced fat coconut milk
400 g Tinned chopped tomatoes
300 g Butternut squash cubes Fresh or frozen
100 ml Vegetable stock See notes

To serve:

2 tsp Sunflower oil
225 g Paneer Cut into large chunks

Instructions

Put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.

Optional to serve:

Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.

Notes

Stock notes The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dahl.

If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That's why I start with 100ml of stock and then adjust accordingly.

Nutritional information The info above is without the optional paneer.

Nutrition