Slow Cooker Red Lentil Dahl Recipe

Ingredients for Slow Cooker Red Lentil Dahl

• Dried Red Lentils
• Garlic Cloves
• Fresh Ginger
• Frozen Spinach
• 1/2 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Yellow Mustard Seeds
• 1/4 teaspoon cayenne pepper (or more, to taste)
• Ground Cinnamon
• Low Sodium Vegetable Broth
• Water

How to Make Slow Cooker Red Lentil Dahl

1. Rinse 1 cup of red lentils under cold water.
2. In your slow cooker, combine the rinsed lentils, 4 cups of vegetable broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 2 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of curry powder, 1/4 teaspoon of cayenne pepper (or more, to taste), and 1/2 teaspoon of salt.
3. Stir well to ensure all ingredients are combined.
4. Cook on low for 495 minutes (8 hours and 15 minutes), or until the lentils are tender and the dahl has thickened to your desired consistency.
5. If the dahl is too thick, add a little more vegetable broth or water to adjust the consistency.
6. Before serving, taste and adjust seasoning as needed. Add more salt, pepper, or spices to enhance the flavor profile.
7. Garnish with fresh cilantro and a squeeze of lime juice before serving. Serve hot with naan bread or rice.