Name: Slow Cooker Red Lentil Dahl with Coconut and Spinat Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian
Ingredients: 1 cup red split lentils; 1 medium onion (peeled and diced); 2 cups (500 ml) vegetable stock; 400 ml can coconut milk; 400 grams diced tomatoes; 2-3 cloves garlic (peeled and diced); 1 teaspoon ginger (minced); 1 teaspoon ground cardamom; 1 teaspoon fennel seeds; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups spinach leaves; 1/4 cup coriander (cilantro), stems removed and leaves trimmed; 1 tablespoon lemon juice; Basmati rice; Naan bread; Greek yogurt (optional)

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Introduction

Slow Cooker Dahl is a comforting and flavorful Indian-inspired dish that’s simple to prepare and perfect for busy days. This creamy lentil stew combines fragrant spices, coconut milk, and fresh greens for a nourishing meal served best with rice and naan.

A close-up view of a thick, creamy lentil dish inside a black slow cooker. The lentils are mashed and cooked with visible soft yellow and orange tones, mixed with bright green spinach leaves scattered evenly throughout. Small pieces of herbs and spices, likely chopped cilantro, add a fresh green speckled texture on top. A silver spoon with an ornate handle is partially submerged in the mixture, showing the dish's chunky, soft texture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red split lentils
1 medium onion, peeled and diced
2 cups (500 ml) vegetable stock
400 ml can coconut milk
400 grams diced tomatoes
2-3 cloves garlic, peeled and diced
1 teaspoon ginger, minced
1 teaspoon ground cardamom
1 teaspoon fennel seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups spinach leaves
1/4 cup coriander (cilantro), stems removed and leaves trimmed
1 tablespoon lemon juice
Basmati rice, to serve
Naan bread, to serve
Greek yogurt, optional

Instructions

Step 1: Rinse the red split lentils under running water for one minute using a sieve. This removes excess starch and impurities.
Step 2: Place the diced onion in the slow cooker insert. Add the vegetable stock, coconut milk, diced tomatoes, lentils, garlic, and ginger.
Step 3: Add the ground cumin, coriander, cardamom, fennel seeds, turmeric, salt, and black pepper. Stir gently with a wooden spoon to combine all ingredients evenly.
Step 4: Cover and cook on low heat for 8 hours, allowing the flavors to meld and the lentils to become tender.
Step 5: After cooking, remove the lid and stir in the spinach leaves, chopped coriander, and lemon juice. Let the spinach wilt for about 5 minutes with the slow cooker still warm, then turn off the heat.
Step 6: Serve the dahl hot over basmati rice, garnish with fresh coriander, and accompany with warm naan bread and optional Greek yogurt.

Tips & Variations

For a spicier version, add a chopped green chili or a pinch of chili powder along with the spices.
Feel free to substitute spinach with kale or Swiss chard for variation.
Using fresh ginger instead of powdered enhances the dish’s aroma and taste.
Add a splash of water or stock during cooking if the dahl becomes too thick.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the texture. This dish can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a two-part meal on a white marbled surface with a grey cloth beneath. On the right half of the plate, there is a mound of cooked white rice with visible long grains, fluffy and separated. On the left half, there is a thick orange-yellow lentil curry mixed with green spinach leaves and small pieces of tomato, creating a textured, hearty look. Two silver spoons rest partially submerged in the curry, their surfaces slightly worn. Around the top edge of the plate, torn pieces of flatbread with a light brown charred pattern are arranged. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

While red split lentils are best for a creamy texture and quick cooking, you can use yellow lentils or masoor dal. Just adjust the cooking time as some lentils take longer to soften.

Is this dish suitable for freezing?

Yes, slow cooker dahl freezes well. Make sure to cool it completely before freezing, and store it in a sealed container. Thaw it overnight in the refrigerator before reheating.