Hello Dahl-ly Lentil Dahl

Lentil Dahl is flavorful, but not spicy. It’s the perfect meal for a busy day because you make it in the slow cooker, it’s delicious, and it’s filled with satisfying protein.

Hello Dahl-ly Lentil Dahl. Scrumptious and filling.

Hello Dahl-ly Lentil Dahl. Vegan. Gluten free. SO Tasty!

The first time I made this fabulous Lentil Dahl recipe it was for Quaker Movie Night at our house one cold February evening. I guess everyone liked it; every bit was all gone after supper. The original recipe came from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Robertson has some of the best vegan cookbooks I have ever tried. I have several of her cookbooks and I love them.

This Lentil Dahl is flavorful, but not spicy. It’s the perfect meal for any night, especially a rainy or cold winter’s night. Add a Green Bean and Tomato Salad and you have a delicious, complete meal. It takes just 10 minutes to get everything in the slow cooker. Then cook the Lentil Dahl for about 6 hours. 

What You Need

You will need a knife, cutting board, garlic mincer, sauté pan, measuring cups and measuring spoons, and a slow cooker, of course. You may need to add a timer to start your slow cooker (affiliate link) if you don’t have a programmable slow cooker. A simple electric timer (affiliate link) and make your life so much easier.

Hello Dahl-ly Lentil Dahl Recipe

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Hello Dahl-ly Lentil Dahl

Lentil Dahl takes just 10 minutes active, and 6 hours in the slow cooker. It's fabulous, filling and full of good nutrients.

Course Main Course

Cuisine American

Keyword Lentil Dahl, dahl, lentils

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8

Calories 292 kcal

Author Recipe Idea Shop/Lois Carter Crawford based on Robin Robertson's recipe

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion cut into pieces
• 2 garlic cloves minced
• 1 teaspoon peeled and minced fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1 1/2 cups dried brown lentils picked over and rinsed
• 1 15.5- ounce can black beans drained and rinsed (original recipe calls for kidney beans)
• 3 cups water
• Salt and freshly ground black pepper

Instructions

1. Pour the oil in a frying pan.
2. Heat to medium hot.
3. Cook the onion, garlic, ginger and the spices until the onion is transparent.

4. Dump all of this into a 4-quart slow cooker that has been oiled or sprayed with cooking spray. Turn the temperature to low.

5. Add the lentils, beans and water and cook for 6-8 hours, stirring occasionally.
6. Season with salt and pepper as desired.
7. Serve alone or with rice.

https://recipeideashop.com/lentil-dahl/

Recipe Notes

Based on Robin Robertson's recipe in Fresh from the Vegetarian Slow Cooker: https://www.robinrobertson.com

Dahl Nutritional Label. Each serving is about 3/4 cup.

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Slow Cooker Lentil Dahl recipe. Delicious Indian flavoring.