Served with creamy beetroot hommus, this Slow cooker dahl recipe makes for a hearty, meat-free meal that's sure to satisfy.
- Serves6
- Cook time2 hour 35 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 tbs mild curry powder
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 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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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 21/2 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.
Recipe tip
Serve with toasted Turkish bread, coriander leaves and lime wedges.
Slow cooker dhal with beetroot hommus
- Serves6
- Cook time2 hour 35 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 tbs mild curry powder
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 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
Served with creamy beetroot hommus, this Slow cooker dahl recipe makes for a hearty, meat-free meal that's sure to satisfy.
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 21/2 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.