Slow cooker vegan lentil dal
The beauty of this vegan lentil dal recipe is that you can stick it in your slow cooker in the morning and forget about it – all you need to do in the evening is cook your rice and dinner is ready! Lentils are an excellent source of plant-based protein, while tomatoes provide vitamin C, needed for a healthy immune system. Plus, it’s topped with toasted cashews, which provide heart-healthy fats, and give a satisfying crunch. It’s the perfect comfort dish for a cold winter’s evening.
Serves 4
1 tbsp coconut or vegetable oil
2 tsp mustard seeds
1 tsp fennel seeds
1 tbsp fresh grated ginger
1 large onion, finely diced
2 large garlic cloves, sliced or minced
1 tsp each of ground cumin, turmeric & garam masala
1 tsp salt
400g split red lentils, well rinsed
4 tomatoes, diced
900ml hot vegetable stock
Salt and freshly ground pepper
To serve:
Basmati rice
1 red chilli, sliced
Handful toasted cashew nuts
Coconut cream
Coriander leaves
1 Heat the coconut oil in a small saucepan until it melts (or directly in your slow cooker if it has a sauté function).
2 Add the mustard and fennel seeds and cook over high heat, stirring, until the seeds start to pop. Add the grated ginger and stir to combine.
3 Lower the heat and add the onion, garlic, spices and salt. Cook, stirring frequently, until the onion is softened and translucent, about 7 minutes.
4 Add the cooked onions, tomatoes and red lentils in the bowl your slow cooker and stir to combine. Add the stock, stir again, cover and cook until most of the stock has been absorbed and lentils are soft (approximately 8 hours on low or 6 hours on high.)
5 When it’s ready, stir your lentil dal and season with salt and freshly ground pepper, to your taste. Serve with basmati rice and a little coconut cream drizzled over the top and garnish with the toasted cashews, sliced chilli and fresh coriander.
Cooking note: If you don’t have a slow cooker, you can cook this dal on the stove. Use a large lidded casserole dish to cook the onions in and then add the tomatoes, lentils and stock. Cook, stirring occasionally, for around 40 minutes or until the liquid has been absorbed.
Recipe from: AO Life
