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–+ servings
Brown lentils and black beans mush.
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Slow Cooker Lentil Dahl Recipe (Vegan & Gluten Free)

Lentil Dahl takes just 10 minutes active, and 6 hours in the slow cooker. It's fabulous, filling and full of good nutrients.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: dahl, Indian dahl, Indian lentil dahl, lentil dahl, Lentils
Servings: 8
Calories: 224kcal
Author: Kathy Owen

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
  • ½ teaspoon ground cardamom
  • ½ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground allspice
  • 1 ½ 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

  • Pour the oil in a frying pan.
  • Heat to medium hot.
  • Cook the onion, garlic, ginger and the spices until the onion is transparent.
  • Dump all of this into a 4-quart slow cooker that has been oiled or sprayed with cooking spray. Turn the temperature to low.
  • Add the lentils, beans and water and cook for 6-8 hours, stirring occasionally.
  • Season with salt and pepper as desired.
  • Serve alone or with rice.

Notes

Based on Robin Robertson's recipe in  Fresh from the Vegetarian Slow Cooker

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 233mg | Potassium: 574mg | Fiber: 16g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg