Coconut Red Lentil Dahl
This was my first time using a slow cooker.
My mum has had one for years, but somehow I've never had one of my own, so when Laura Ashley kindly gifted me their beautiful Parterre Sage 6.5 litre Slow Cooker, I knew I wanted to make something that could really benefit from a long, slow cook (there is a stovetop method below if you don’t have a slow cooker).
The first thing that came to mind was a coconut red lentil dahl.
It couldn't have been easier. I added everything to the slow cooker, turned it on and left it to do its thing. I even managed to go for a walk while it was cooking, and came home to a pot of soft, creamy lentils and a kitchen that smelled incredible.
The dahl is rich and comforting without being complicated, with coconut milk, tomatoes, ginger and warm spices giving it plenty of flavour. I stirred through a couple of handfuls of spinach at the end and finished it with fresh lime, coriander and chilli.
And because this makes a generous batch, there was plenty left over for the freezer. I always love recipes that give you dinner tonight and another dinner waiting for you later.
Ingredients
500g red lentils, rinsed
2 large onions, finely chopped
5 garlic cloves, minced
40 to 50g fresh ginger, grated
2 x 400g tins chopped tomatoes
400ml coconut milk
1.5 litres vegetable stock
2 tsp turmeric
2 tsp ground cumin
2 tsp garam masala
1 to 2 tsp chilli flakes
Salt, to taste
200 to 250g baby spinach
Juice of 1 lime
To serve
Fresh coriander
Fresh chilli
Basmati rice
Slow cooker method
Add the red lentils, onions, garlic, ginger, chopped tomatoes, coconut milk, vegetable stock, turmeric, cumin, garam masala, chilli flakes and salt to the slow cooker. Stir well, cover and cook on high for 3 to 4 hours, or until the lentils are soft and creamy.
Stir through the spinach during the final 5 to 10 minutes of cooking, then add the lime juice and adjust the seasoning to taste.
Serve with basmati rice, fresh coriander and sliced fresh chilli.
Stovetop method
If you don't have a slow cooker, you can easily make this on the stovetop.
Add everything except the spinach, lime, coriander and fresh chilli to a large saucepan. Bring to a gentle simmer and cook for 25 to 30 minutes, stirring occasionally, until the lentils are soft and creamy.
Add a little extra stock or water if needed as the lentils cook. Stir through the spinach, finish with the lime juice and serve with basmati rice, coriander and chilli.
Freezer friendly
This dahl freezes beautifully, which is one of the reasons I love making a big batch.
Allow it to cool completely, then portion into containers and freeze. Thaw overnight in the fridge and reheat gently, adding a splash of water or vegetable stock if needed.
If you're trying to build a freezer that actually works for the way you live, I've also created my free Mindful Freezer Starter List, with seven things I recommend keeping on hand so you're never starting from zero. You can download it via the link in my bio.
This recipe was created in collaboration with Laura Ashley UK and MyVQ Australia. The Laura Ashley Parterre Sage 6.5 litre Slow Cooker is exclusively available from Kitchen Warehouse Australia.