I absolutely love dhal, and this Bored of Lunch Red Lentil Dhal made in the slow cooker is one of my go-to dishes when I’m having a vegetarian day. It’s made with red lentils, coconut milk, cherry tomatoes, garlic, and onion.

To make Red Lentil Dhal in your slow cooker or crockpot, simply start by rinsing the lentils and then combine them with water, coconut milk, and your chopped vegetables and spices. Cover and set to cook on low for 5 to 6 hours until creamy and flavorful.

While coconut milk gives it a rich, creamy texture, you can switch it out for chopped tomatoes to cut down on calories.

This dhal is great served with vegetables and rice, and the sauce is ideal for dipping naan into. For a non-vegetarian twist, add grilled chicken on top.

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Can I Use Different Types of Lentils for This Recipe?

Using different types of lentils can significantly alter the texture and cooking time of your dish. Red lentils are ideal because they cook quickly and break down easily, creating a creamy texture.

If you substitute with green or brown lentils, expect a firmer texture and increase the cooking time by approximately an hour.

Slow Cooker Red Lentil Dhal Ingredients

• 380g of dried red lentils
• 250ml of cold water
• 400ml of reduced-fat coconut milk
• 1 handful of cherry tomatoes, finely chopped
• 4 cloves of garlic, crushed
• 1 onion, sliced
• 2.5cm piece of fresh ginger, grated
• Juice of 1 lemon
• 1 tsp of ground turmeric
• 1 tsp of chilli flakes
• 1 tsp of ground cumin
• 1 tsp of curry powder
• 1 tsp of garam masala
• 1 bay leaf
• Salt and pepper, to taste
• Fresh coriander and chopped spring onions, for garnish

How To Make Slow Cooker Red Lentil Dhal

1. Prepare the ingredients: Begin by rinsing the red lentils under cold water until the water runs clear, ensuring all impurities and excess starch are removed.
2. Combine the base: Add the rinsed lentils to the slow cooker along with cold water and reduced-fat coconut milk, mixing well to ensure the liquids are evenly distributed.
3. Add vegetables and aromatics: To the slow cooker, add the finely chopped cherry tomatoes, crushed garlic cloves, sliced onion, and grated fresh ginger, stirring everything together to combine the flavors.
4. Season with spices and cook: Sprinkle in the ground turmeric, chilli flakes, ground cumin, curry powder, and garam masala, and toss in the bay leaf; stir well before covering and setting the slow cooker on low for 5 to 6 hours.
5. Finish and garnish: Once the cooking time is complete, remove the bay leaf, adjust the seasoning with salt and pepper as needed, and stir the dhal thoroughly; garnish with freshly chopped coriander and spring onions before serving.

What’s the Best Way to Adjust the Thickness of the Dhal?

Adjusting the thickness of the dhal is straightforward. If your dhal is too thick after cooking, stir in additional hot water or vegetable broth until you reach your desired consistency.

If it’s too thin, let it cook uncovered for an extra 20-30 minutes to reduce and thicken.

Recipe Tips

• Adjust the spice levels: If you prefer a milder taste, reduce the amount of chili flakes and garam masala by half. This modification won’t compromise the authentic flavors but will make the dish more palatable if you’re sensitive to spice.
• Enhance the creaminess: For an even creamier texture, substitute the reduced-fat coconut milk with full-fat coconut milk. This will give the dhal a richer consistency and a more luxurious mouthfeel, which is perfect for those who love a hearty meal.
• Boost the nutrition: Add a cup of chopped spinach or kale during the last 30 minutes of cooking. This will not only enhance the nutritional value of the dish but also add a beautiful pop of color and a slight earthy flavor.
• Ensure perfect lentils: Always rinse your lentils thoroughly before adding them to the slow cooker to remove any dirt or debris. This simple step is crucial for achieving the best texture and flavor in your finished dhal.

Recipe Variations

• Add protein: Include chunks of paneer or tofu in the slow cooker along with the lentils. This will not only add a substantial protein boost but also make the dish more filling and satisfying for a main meal.
• Go green: Incorporate a cup of frozen peas or diced green bell pepper for added texture and a hint of sweetness. These vegetables blend well with the spices and add a fresh dimension to the traditional recipe.
• Make it tangy: Stir in a spoonful of tamarind paste or a splash of lime juice just before serving to introduce a tangy twist to the dhal. This addition cuts through the richness and balances the deep flavors.
• Switch up the grains: Serve the dhal over a bed of quinoa or brown rice instead of traditional basmati rice for a nuttier flavor and a boost of whole grains. This small change adds a different texture and increases the dish’s fiber content.
• Create a smoky flavor: For a smoky undertone, add a pinch of smoked papama or a few drops of liquid smoke towards the end of the cooking process. This will impart a subtle smokiness that’s especially appealing during the colder months.

What To Serve With Red Lentil Dhal

I always suggest pairing Red Lentil Dhal with vibrant and refreshing sides like roasted cauliflower, tangy cucumber raita, warm Rosemary Bread, a crisp green salad, and some pickled carrots for a delightful meal.

You can also enjoy it with mango chutney, steamed basmati rice, and papadums for a complete dining experience.

How To Store Leftover Red Lentil Dhal

In The Fridge:

To store leftover Red Lentil Dhal in the fridge, first, allow it to cool completely at room temperature. Then, transfer it into airtight containers and refrigerate. Properly stored, the dhal will stay fresh and tasty for up to 5 days. Make sure to use clean utensils when serving to avoid contamination.

In The Freezer:

Red Lentil Dhal freezes exceptionally well due to its smooth texture. To freeze, let the dhal cool completely, then portion it into freezer-safe bags or containers. Squeeze out excess air and seal tightly. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to use.

How To Reheat Leftover Red Lentil Dhal

To reheat your leftover Red Lentil Dhal, pour it into a saucepan over medium heat. Add a small amount of water or vegetable broth to help loosen the mixture and prevent sticking.

Stir occasionally, until the dhal is heated through, which usually takes about 5 to 10 minutes. For optimal flavor, I recommend adding a fresh squeeze of lemon juice before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Apricot Chicken Curry
• Slow Cooker Chicken Curry Noodles
• Slow Cooker Mango Chicken Curry