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Slow cooker dhal with beetroot hommus

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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
Slow cooker dhal with beetroot hommus

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
  • ¼ 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

  1. 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.
  2. Step 2

    Meanwhile, combine the tomato and combined chilli, if using, in a small bowl. Season.
  3. 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

    Slow cooker dhal 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
    • ¼ 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
      1. 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.
      2. Step 2

        Meanwhile, combine the tomato and combined chilli, if using, in a small bowl. Season.
      3. Step 3

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