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Slow Cooker Red Lentil Dahl with Coconut and Spinat Recipe

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★★★★★

5 from 105 reviews

This Slow Cooker Dahl is a comforting and flavorful Indian-inspired lentil stew made with red split lentils, coconut milk, diced tomatoes, and a blend of warming spices. Slow-cooked for 8 hours, it develops a rich, creamy texture and is enhanced with fresh spinach, coriander, and lemon juice. Perfectly paired with basmati rice and naan bread, it makes a hearty and nutritious meal that’s easy to prepare and enjoy.

Ingredients

Scale

Main 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)

Spices

  • 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

Finishing Ingredients

  • 2 cups spinach leaves
  • 1/4 cup coriander (cilantro), stems removed and leaves trimmed
  • 1 tablespoon lemon juice

To Serve

  • Basmati rice
  • Naan bread
  • Greek yogurt (optional)

Instructions

  1. Rinse Lentils: Transfer the red split lentils to a sieve and rinse under running water for about 1 minute to remove any impurities and excess starch.
  2. Combine Ingredients: Add the diced onions to the slow cooker insert. Pour in the vegetable stock, coconut milk, diced tomatoes, rinsed lentils, garlic, and minced ginger. Then add the ground cumin, ground coriander, ground cardamom, fennel seeds, and turmeric. Season with salt and black pepper, then gently stir everything together with a wooden spoon to combine evenly.
  3. Cook Slowly: Cover the slow cooker with the lid, set it to low heat, and let the dahl cook for 8 hours. This slow cooking allows the lentils to soften and the flavors to meld beautifully.
  4. Add Fresh Ingredients: Once cooking is complete, remove the lid and stir in the fresh spinach leaves, chopped coriander, and lemon juice. Stir gently to incorporate and allow the spinach to wilt in the residual heat for about 5 minutes before turning off the slow cooker.
  5. Serve: Spoon the warm dahl into bowls alongside hot basmati rice. Garnish with additional fresh coriander if desired. Serve with warm naan bread and a dollop of Greek yogurt on the side for a complete, comforting meal.

Notes

  • Rinsing the lentils helps to reduce foam and ensures a cleaner, smoother dahl.
  • You can substitute fresh ginger with ground ginger if needed, but fresh provides a brighter flavor.
  • Adjust the amount of garlic and spices to taste for mild or more intense flavors.
  • Spinach can be substituted with other leafy greens such as kale or Swiss chard.
  • If you prefer, add a pinch of chili powder or fresh chopped chilies to increase heat.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: slow cooker dahl, red lentil stew, vegan indian recipes, coconut milk dahl, easy slow cooker recipes, healthy vegan stew

Find it online: https://miarosetti.com/slow-cooker-red-lentil-dahl-with-coconut-and-spinat-recipe/