Slow cooker dahl with beetroot hommus

Topped with beetroot hommus, this vibrant slow cooker dahl is as flavourful as it is colourful. With only 10 minutes prep time needed, it’s an easy dinner to try this week.



2h 35m


  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • 2 tbs mild curry powder
  • 2 garlic cloves, crushed
  • 1 cinnamon stick or quill
  • 300g dried yellow split peas
  • 100g dried red lentils
  • 4 cups (1L) vegetable stock
  • 1/4 cup (60ml) coconut cream
  • 200g Perino tomatoes, sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1 long green chilli, thinly sliced (optional)
  • 200g tub beetroot hommus



Heat the oil in a small frying pan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the curry powder, garlic and cinnamon. Cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker. Stir in the split peas, lentils and stock. Cover and cook for 2 1/2 hours on high or until lentils are tender and liquid thickens slightly. Remove cinnamon and discard. Add the cream and stir to combine. Season.


Meanwhile, combine the tomato and combined chilli, if using, in a small bowl. Season.


Ladle dhal into a serving bowl. Top with the hommus and tomato mixture.

Serve with toasted Turkish bread, coriander leaves and lime wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.