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Vegan red lentil dahl with chickpeas and kale being scooped out of a slow cooker with a wooden ladle.
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Slow Cooker Red Lentil Dahl with Chickpeas

Red lentil dahl made in the slow cooker with chickpeas, coconut milk, and kale.
Course Main Course
Cuisine Indian
Keyword red lentil dahl, red lentil dahl with chickpeas, slow cooker red lentil dahl
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 319kcal
Author Monica Davis

Equipment

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)
US - Metric

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.

Nutrition

Serving: 1cup | Calories: 319kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 374mg | Potassium: 700mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 6mg