Red Lentil Dhal from the Slow Cooker

Preparation Time

10 mins

Cooking Time

5 hours

Red Lentils200g
Red onion, diced1
Garlic Cloves, grated3
Ginger, grated25g
Reduced fat coconut milk400g
Chopped tomatoes400g
Turmeric1.5 Tbsp
Garam Masala1 Tsp
Salt & Pepper 
Dried Fenugreek leaves 1 Tbsp
Sugar1/3 Tsp
Chicken stock300 ml
Fresh corianderBunch
Spice Fry Mix: 
Garam Masala1 Tbsp
Mustard Seeds1 Tsp
Cumin Seeds1 Tsp
Coriander Seeds1 Tsp
Cardamom pods2

Hearty and Delicious

We asked the very talented Loren from Lozza Eats to come up with something comforting and healthy with some ingredients from our partner Greenbean Sustainable Shopping.  She has come up trumps with this Dhal which is packed with flavour. It requires plenty of time but very little input so you can go off and get on with our day while supper is getting itself ready.

Dhal Inspiration and more

If you’re looking for food inspiration you can’t go wrong with her blog.


  1. 1. In a small frying pan, heat 1 tbsp of oil on a medium heat. Add all the spice fry mix to the oil and allow the seeds to start to pop and sizzle. Stirring frequently, for 2 or 3 minutes. Set aside.
  2. 2. In the Slow cooker, add all the ingredients into the slow cooker and then the spice fry mix. Stir everything together then cover and turn the cooker on low.
  3. 3. Allow the mixture to cook for 4-5 hours on low, stirring every now and then. If the dhal begins to look slightly dry, add another 50-100ml chicken stock. You want it to be thick, saucy and delicious.
  4. 4. Top with chopped coriander and serve with a fresh naan or chipati.