As January is slow cooker month, we’re sharing some tasty slow cooker recipes which were created for FareShare Greater Manchester by the Manchester United Foundation’s chefs. Slow cookers are a great way to produce low-cost tasty meals using left overs and are very cheap to run. This slow cooker lentil dahl recipe will also work for Veganuary!
Slow Cooker Lentil Dahl
Serves 4 portions
Cooking time: 6 hours on a high heat
Ingredients:
- 200g yellow lentils (soak these in cold water overnight)
- 200g green lentils (soak these in cold water overnight)
- 1 large onion (finely sliced)
- 2 tins of chopped tomatoes (2 x 400g)
- 1 inch fresh ginger (minced)
- 2 garlic cloves (minced)
- 20ml vegetable oil or 20g butter
- 1 fresh green or red chilli
- 2 tsps tomato puree
- 450ml water
- 1 vegetable stock cube
- Pinch of salt
- Pinch of cracked black pepper
Spices
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp cumin seeds
Method:
- Heat the spices in a dry frying pan for 2-3 minutes on a low heat.
- Grind the spices in a pestle and mortar or wrap them in a clean cloth and crush with a rolling pin or heavy pot until they turn into a powder. Keep aside until the end.
- Melt the butter or heat the oil in a frying pan on a medium heat. Add the onions, garlic, ginger and chilli to the pan.
- Cook for 3-4 minutes, stirring occasionally until the onions are soft and the smell of garlic and ginger fill the air.
- Pour the contents of the pan into the slow cooker and add the remainder of the ingredients (except spices, salt & pepper).
- Stir well and cook for 5 ½ hours on a high heat.
- Add the spices to your Dahl and stir well, taste and add salt & pepper as required.
- Serve with a wedge of lemon and naan or roti bread.
This recipe contains ALLERGENS. Please check all ingredient lists carefully if you need to avoid allergens in your food, including all food labels.
