Slow cooker lentil & split pea dahl

Course Main Course
Servings 6 serves
Calories 377 kcal


  • 1 medium-sized  white onion, chopped
  • 400 g tinned chopped tomatoes
  • 300 g red lentils, rinse
  • 300 g yellow split peas, rinsed
  • 2 tsps. ground turmeric
  • 1 tsp  ground coriander
  • 1/2 tsp ground mustard seed
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1 tsp sea salt
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves , finely chopped
  • 1 small red chilli, finely chopped
  • 1.25 liters  vegetable stock (made with one organic stock cube)

to serve:

  • a handful  of fresh coriander, finely chopped
  • a spoonful of plain yoghurt (optional


  • Put everything into the slow cooker, except for the fresh corianderand yoghurt.
  • Mix thoroughly, then cook on high for 2 hours, stirring halfway through cooking time.
  • Add more stock or cold water if the dhal becomes too dry.
  • Serve garnished with coriander and a spoonful of yoghurt (if using).


Serving suggestion: Serve as a main dish with leafy vegetables or as a side dish. 
Per serving:
377 calories, 1g fat, 66g carbs, 26g protein
Keyword Meat Eaters & Vegetarian, Plant Based for Vegans

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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