Slow Cooker Lentil & Split Pea Dahl

Course Lunch/Dinners
Servings 6
Calories 377 kcal


  • 1 medium-sized white onion,
  • chopped 400g tinned chopped tomatoes
  • 300g red lentils, rinsed
  • 300g yellow split peas, rinsed
  • 2 tsps ground turmeric  
  • 1 tsp ground coriander
  • 1⁄2 tsp ground mustard seeds
  • 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 litres 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 coriander and 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 fat66g carbs 26g protein


Per serving:
377 calories
1g fat
66g carbs
26g protein
Keyword 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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