Contact Us
07778 218009
 

Slow Cooker Tomato and Lentil Dahl

This recipe serves 4 as a thick and creamy main meal. Alternatively, it can be a delicious accompany dish to a main meal, meaning this recipe will go even further if intended. 

If you don't own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:

  • Use about a third more stock that this recipe states
  • Once you have brought your lentils to the boil, leave to simmer for 25-30 minutes, or until they reach the desired consistency 

Serves 4

Ingredients

  • 3 fresh tomatoes, coarsely chopped
  • 250g yellow split lentils
  • 2 garlic cloves, crushed
  • 1/4 tsp ground tumeric 
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 700ml hot vegetable stock
  • 1 tbsp chopped fresh coriander
  • salt

Method

  1. Keep back one of the tomatoes and the fresh coriander to stir in at the end of cooking. Place all the remaining ingredients in the slow-cooker basin and stir well.
  2. Place the lid on tightly and cook on LOW for 3-4 hours until the lentils are cooked down to a thick texture. 
  3. At the end of cooking, season to taste with a little salt and garnish with the tomato and coriander.
 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


© 2017 The Healthy Employee


Web Development by Noisegate Media