Slow Cooker Red Lentil Dahl
This easy, vegan, slow cooker red lentil dahl with chickpeas and kale is packed with flavor and plant-based protein. Just toss everything into your slow cooker, walk away, and a nutritious dinner will be ready in about 4 hours.
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Why make this recipe
- It’s great for easy weeknight meals and even works great for dinner parties.
- It’s made with simple, affordable, gluten-free, plant-based ingredients.
- Lentil dahl works great for meal prep and lunches for days to come.
Ingredients and substitutions
- Olive Oil – to saute the onions, garlic, and aromatics. You can also use coconut oil or any other oil that you choose.
- Onion – a medium onion adds flavor, but can be omitted if you don’t want to use it.
- Garlic – for flavor.
- Ginger Root – Freshly grated ginger root adds lots of flavor to the curry. You can also use 1/2 tsp of ginger powder if you don’t have fresh ginger.
- Spices – You will need a good quality curry powder for this dish- I love the flavor of Balti Curry in this dish, but you can use garam masala or any yellow Indian curry that you want. You will also need turmeric, cumin, and red pepper flakes. I also like to add a dash or two of cayenne pepper to make it spicier.
- Red Lentils – these are small split lentils that cook quickly. You could use yellow lentils instead if you don’t have red ones.
- Chickpeas – canned chickpeas that have been drained and rinsed, or any cooked chickpeas. You can also swap out the chickpea for other plant-based proteins like fried tofu, seitan, or tempeh.
- Tomatoes – a can of diced tomatoes and the juice, or 1 1/2 cups of fresh diced tomatoes, add flavor and acidity to the dish.
- Vegetable Broth – You can use any vegan broth that you like. I like to use my homemade veggie broth. Use a low-sodium broth for a lower-sodium dish.
- Chopped Kale – you can also swap this out for baby spinach, but if you do this, add the spinach at the very end of cooking and just allow it to wilt.
- Coconut Milk – full-fat canned coconut milk gives the dish a rich and creamy flavor. You can also use a can of coconut cream, cashew cream, or tofu sour cream instead.
- Rice – Serve the chickpea curry over a bed of basmati rice, brown rice, quinoa, or your favorite grain.
Helpful tools
- Slow cooker, aka crock pot.
- Microplane – to grate the fresh ginger.
How to make red lentil dahl in a slow cooker
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Turn your slow cooker to high and add 2 tablespoons of oil, chopped onion, minced garlic, ginger, turmeric, curry powder, cumin, salt, and red pepper flakes. Give it a stir and allow it to warm the spices while you gather the other ingredients.
Step 2 – Add 1 1/2 cups of rinsed red lentils, 1 can diced tomatoes and their juices, drained chickpeas, vegetable broth, and water to the slow cooker. Stir well, cover, and allow the dahl to cook for 4 -5 hours on high or turn down to low and cook for 6 -8 hours.
Step 3 – About 1/2 hour before you are ready to eat, add 4 cups of chopped kale and a can of full-fat coconut milk (or vegan cream) to the lentil and chickpea mixture, then stir well and turn the slow cooker to low for the last 30 minutes of cooking.
Step 4 – Once you add the kale and coconut milk to the lentil dalh, cook your choice of rice or grain according to package directions, or make my basmati rice or quinoa, or serve it with Naan or flatbread for dipping.
Step 5 – Add salt to taste and a dash or two of cayenne pepper to achieve the desired spice level. Serve over rice or quinoa and garnish with fresh cilantro or parsley if desired.
Pro Tips
- Add the coconut milk towards the end of cooking, and be sure to set the temperature to low once it has been added. You will have a creamier sauce if you don’t boil the coconut milk.
- If you are using spinach instead of kale, add the spinach a few minutes before serving, so it wilts, but doesn’t get overcooked.
Storage and reheating
Refrigerate: This red lentil dahl will keep well in the fridge for 3 – 5 days in an airtight container. ( It tastes reheated and is ideal for meal prep and reheated lunches.)
Freeze: Red lentil chickpea dalh freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the dahl in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More slow cooker meals
- Vegan Slow Cooker Potato Soup
- Veggie Pot Pie in the Slow Cooker
- Slow Cooker Taco Soup
- Vegan Jambalya
Red lentil dahl recipe
Slow Cooker Red Lentil Dahl with Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped small
- 1 1/2 teaspoon salt, or to taste
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons balti seasoning, or curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon red pepper chili flakes, depending on desired spice level
- 1 1/2 cups dried red lentils
- 1 (15.5 oz) can chickpeas, drained
- 1 (14 oz) can can diced tomatoes
- 3 cups vegetable broth
- 1/2 cup water
- 1 (13.5 oz) can can full fat coconut milk
- 4 cups chopped kale
- 1/4 cup fresh cilantro, or parsley (optional)
Equipment
Instructions
- Turn your slow cooker to high and add 2 tablespoons of oil, chopped onion, minced garlic, ginger, turmeric, curry powder, cumin, salt, and red pepper flakes. Give it a stir and allow it to warm the spices while you gather the other ingredients.
- Add 1 1/2 cups of rinsed red lentils, 1 can diced tomatoes and their juices, drained chickpeas, vegetable broth, and water to the slow cooker. Stir well, cover, and allow the dahl to cook for 4-5 hours on high or turn down to low and cook for 6-8 hours.
- About 1/2 hour before you are ready to eat, add 4 cups of chopped kale and a can of full-fat coconut milk (or vegan cream) to the lentil and chickpea mixture, then stir well and turn the slow cooker to low for the last 30 minutes of cooking.
- Once you add the kale and coconut milk to the lentil dahl, cook your choice of rice or grain according to package directions, or make my basmati rice or quinoa, or serve it with Naan or flatbread for dipping.
- Add salt to taste and a dash or two of cayenne pepper to achieve the desired spice level. Serve over rice or quinoa and garnish with fresh cilantro or parsley if desired.
Notes
- Add the coconut milk towards the end of cooking, and be sure to set the temperature to low once it has been added. You will have a creamier sauce if you don’t boil the coconut milk.
- If you are using spinach instead of kale, add the spinach a few minutes before serving, so it wilts, but doesn’t get overcooked.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This is so good and easy to do. Did not change a thing!
So glad that you liked it, Billie!
I made this for a Fellowship lunch at my church. It was a major hit. I added Rosemary & Thyme. Several people asked for the recipe. I forwarded the link to them. Thanks
I made this last night. My husband loved it. Fantastic easy healthy recipe. Thanks!
I love the sound of this recipe but I an following Slimming World. Could fat free yogurt be a substitute for cream?
Yes, yogurt will work well. Enjoy! 🙂
Looks fab. Use slow cooker function on Instant Pot I assume is good enough
Yes, that should work just fine.
Looks really tasty. Can I just make this on the stove in a Dutch Oven?
Yes, it will need to simmer on the stove top for for about 10 minute before adding the kale and coconut milk. Then simmer for another 5-10 on low.