Cheap and cheerful dinners don’t get much yummier than this Slowcooked Lentil Dahl. It’s not an all-day slow-cooked meal, taking around 6 hours of low simmering, but it’s great if you’re pottering around at home and don’t have the time…
Cheap and cheerful dinners don’t get much yummier than this Slowcooked Lentil Dahl.
It’s not an all-day slow-cooked meal, taking around 6 hours of low simmering, but it’s great if you’re pottering around at home and don’t have the time to necessarily devote to cooking.
While it can be tempting to skip toasting the spices, we don’t recommend it. They absolutely make this dish, so don’t leave this Cheap and Cheerful Slowcooked Lentil Dahl out!
Also, make sure you have all whole seeds and use them all up!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 2 tsp Cumin Seeds
- 2 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 2 cups Split Red Lentils
- 5 cups Water
- 400 grams Diced Tomato
- 1 Onion, Diced
- 2 tbsp Ginger Root peeled and grated
- 1 tbsp Ground Turmeric
- 2 Bay Leaves
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 3/4 cup Coriander to top, optional
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- In a small pan on a low heat, toast the cumin, mustard and fennel seeds. Stir them frequently while toasting, or for 4 minutes. Set aside.
- To your slow cooker, add everything, including the toasted spices. Mix well to distribute everything evenly.
- Cook on low for 4-6 hours, or on high for 2-3 hours. The dahl is cooked when the lentils are soft and most of the liquid has been absorbed.
- Stir before serving, and enjoy with a side of your favourite rice.