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.
Slow Cooker Masala Lentil Dal
8 hours (5 Min hands on)
- 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
- Cooked rice and/or naan
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.
2 comments on “Slow Cooker Masala Lentil Dal”
Can I use red lentils instead of brown?
Hi! I’ve never tried this one with red lentils. Because they cook so quickly they would likely end up pretty mushy in the slow cooker. Maybe best to cook those on stovetop — they take about 15-20 min to cook.