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Slow Cooker Masala Lentil Dal

Slow Cooker Masala Lentil Dal

8 hours (5 Min hands on)

A meager pantry, bare fridge, and next to no time to chop ingredients led me to create an “old faithful” slow cooker recipe that never fails me. It’s a true dump-set-and-forget sort of deal (the best kind). Prep this Slow Cooker Masala Lentil Dal in 5 minutes before work and walk in to the kind of dinner you’ll be thinking about again next week.

Double Down

This recipe is so simple that doubling it won’t cost you any more time. Make a double batch (use a 6 quart slow cooker) and set aside half to freeze. Be sure to allow it to cool completely, then portion into freezer zip-top bags or containers. Stash in the freezer for up to 3 months.

Ingredients
  • 1 cup dried brown lentils
  • 1 14.5 oz can diced tomatoes
  • 1 13.5 oz can unsweetened coconut milk
  • 1 heaping Tbsp garam masala
  • 2 tsp minced garlic
  • 1 tsp ground ginger (or 1 Tbsp fresh grated)
  • 2 cups vegetable stock
  • 1/4 cup finely chopped cilantro

To serve:

  • Cooked rice and/or naan
Directions

Combine all ingredients except cilantro (lentils through vegetable stock) in a 3- to 4-quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Remove lid and stir well. Season to taste with salt, then stir in chopped cilantro. Serve atop cooked rice, alongside toasted naan.

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