Vegetarian mains
Slow cooker dal
After lots of requests for veggie and vegan slow cooker recipes, here's a simple dal. You can't really overcook dal, making it great for slow cooking. This recipe is easy to make, cheap, healthy and very adaptable. Slow cookers use very little energy to run, so this recipe could be your new best friend this autumn and winter if you're looking to reduce your energy usage at home.
Cook's notes
Add whatever vegetables you like/have at home. Veg like squash, carrots, parsnip, courgettes can be added at the beginning, but add leafy greens like spinach and kale at the end.
Ingredients
- 1 onion, peeled & diced
- 2 garlic cloves, peeled & grated
- 30g ginger, peeled & grated
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp curry powder
- 1/2 tsp chilli flakes
- 200g chopped tomatoes (fresh or tinned)
- 400g split red lentils
- 700-900ml water or veg stock (the lentils should be covered by about 2cm of water)
- salt & pepper
Method
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Step 1
Add everything to your slow cooker. Stir well. Set the slow cooker to high if you want to eat in 3 hours or so, or set to low if you want to cook overnight/all day.
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Step 2
After 3 hours (or the next morning), taste to check the seasoning and that the lentils are cooked. Add more water if you think the consistency is too thick – you want a loose-porridge like consistency. If using, add leafy veg 10 minutes or so before serving, stirring through so it wilts in the heat.
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Step 3
Serve with rice or naan bread. If cooking overnight to eat the next day, just turn off the slow cooker in the morning and reheat before serving.