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.
Serves66
Cook time2 hr 35 mins2 hour 35 minutes
Prep time10 mins10 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
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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
