- High in protein
- High in dietary fibre
- Vegetarian
- Vegan
- No added sugar
- Healthier living
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
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.
- Serves6
- Cook time2 hour 35 minutes
- Prep time10 minutes
Ingredients
- 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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
Meanwhile, combine the tomato and combined chilli, if using, in a small bowl. Season.Step 3
Ladle dhal into a serving bowl. Top with the hommus and tomato mixture.
Serve with toasted Turkish bread, coriander leaves and lime wedges
Nutrition Information
Per Serve
Energy: 1725kJ/413 Cals (20%)
Protein: 20g (40%)
Fat: 16g (23%)
Sat fat: 4g (17%)
Carb: 42g (14%)
Sugar: 8g (9%)
Fibre: 12g (40%)
Sodium: 900mg (45%)
Slow cooker dahl with beetroot hommus
- Serves6
- Cook time2 hour 35 minutes
- Prep time10 minutes
Ingredients
- 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
Description
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.
Method
Step 1
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.Step 2
Meanwhile, combine the tomato and combined chilli, if using, in a small bowl. Season.Step 3
Ladle dhal into a serving bowl. Top with the hommus and tomato mixture.
Serve with toasted Turkish bread, coriander leaves and lime wedges