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Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal | DadTheFoodie

Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal recipe photograph

Instructions

Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, cumin, curry powder, ground coriander and smoked paprika, then cook for 1 minute.
Tip the spiced onion mixture into a 3.5-litre slow cooker. Add the sweet potato, rinsed red lentils, chopped tomatoes, coconut milk, vegetable stock, tomato purée, lime zest, salt and black pepper. Stir well.
Cover with the lid and cook on low for 6 hours, or until the sweet potato is tender and the lentils have broken down into a thick, spoonable dhal. Stir once halfway through if convenient, but keep the lid on as much as possible.
Stir in the lime juice, spinach and chopped coriander. Replace the lid for 5 minutes, until the spinach has wilted. Taste and adjust the seasoning.
Cook the rice separately according to the packet instructions. Serve the dhal with the rice, a spoonful of yoghurt if using, and extra coriander.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Fine grater
Measuring jug
Medium saucepan for rice

Swaps and substitutions

Light coconut milk → 400 ml full-fat coconut milk
The dhal will be richer and thicker; loosen with extra water or stock if needed.
Baby spinach → 150 g frozen spinach
Stir it in during the final 15 minutes and break it up before serving.
Plain yoghurt → Plant-based yoghurt or omit it
Use a dairy-free yoghurt to keep the meal vegan.
Long-grain rice → Naan bread, flatbreads or cooked quinoa
Choose a gluten-free accompaniment if required.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the dhal promptly and refrigerate it in a covered container within two hours. Use within 3 days. Store cooked rice separately in the fridge and use within 1 day. Defrost: Freeze the cooled dhal in labelled portions for up to 3 months. Defrost overnight in the fridge, then reheat in a saucepan or microwave until piping hot throughout. Do not freeze cooked rice; make fresh rice when serving.
Reheating: Reheat the dhal in a saucepan over a medium heat, stirring regularly, or in the microwave until piping hot throughout. Add a splash of water if it has thickened. Reheat rice only once and until piping hot.
Leftover ideas: Use leftover dhal as a filling for baked potatoes, or loosen it with stock to make a thick lentil soup. It can also be spooned over toast or served with a fried egg.

Allergen information

The stock cube and naan or flatbreads may contain gluten, and yoghurt contains milk. Check packet labels if cooking for someone with an allergy. Coconut is used as an ingredient and may be listed as a tree-nut allergen by some suppliers.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon rapeseed oil
1 large brown onion, finely chopped
2 cloves garlic, finely grated or crushed
15 g fresh root ginger, finely grated
2 teaspoons ground cumin
2 teaspoons mild curry powder
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
700 g sweet potatoes, peeled and cut into 3 cm chunks
200 g red split lentils, rinsed well
400 g tin chopped tomatoes
400 ml tin light coconut milk
500 ml vegetable stock, made with a stock cube
1 tablespoon tomato purée
1 lime, finely grated zest and juice
100 g baby spinach
1 tablespoon chopped fresh coriander, plus extra to serve
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
200 g long-grain rice, to serve
4 tablespoons plain yoghurt, to serve, optional

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Slow cooker

Tags: Slow cooker, Vegetarian, Vegan adaptable, Dhal, Lentils, Sweet potato, Coconut, Budget-friendly, Batch cooking

Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal

Name: Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon rapeseed oil; 1 large brown onion, finely chopped; 2 cloves garlic, finely grated or crushed; 15 g fresh root ginger, finely grated; 2 teaspoons ground cumin; 2 teaspoons mild curry powder; 1 teaspoon ground coriander; 1 teaspoon sweet smoked paprika; 700 g sweet potatoes, peeled and cut into 3 cm chunks; 200 g red split lentils, rinsed well; 400 g tin chopped tomatoes; 400 ml tin light coconut milk; 500 ml vegetable stock, made with a stock cube; 1 tablespoon tomato purée; 1 lime, finely grated zest and juice; 100 g baby spinach; 1 tablespoon chopped fresh coriander, plus extra to serve; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper; 200 g long-grain rice, to serve; 4 tablespoons plain yoghurt, to serve, optional

This gently spiced dhal combines soft sweet potato, red lentils and coconut milk in a rich tomato sauce. It is an easy, filling vegetarian dinner served with rice, naan or warm flatbreads.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Fine grater
Measuring jug
Medium saucepan for rice

Ingredients

1 tablespoon rapeseed oil
1 large brown onion, finely chopped
2 cloves garlic, finely grated or crushed
15 g fresh root ginger, finely grated
2 teaspoons ground cumin
2 teaspoons mild curry powder
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
700 g sweet potatoes, peeled and cut into 3 cm chunks
200 g red split lentils, rinsed well
400 g tin chopped tomatoes
400 ml tin light coconut milk
500 ml vegetable stock, made with a stock cube
1 tablespoon tomato purée
1 lime, finely grated zest and juice
100 g baby spinach
1 tablespoon chopped fresh coriander, plus extra to serve
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
200 g long-grain rice, to serve
4 tablespoons plain yoghurt, to serve, optional

Substitutions

Light coconut milk → 400 ml full-fat coconut milk (The dhal will be richer and thicker; loosen with extra water or stock if needed.)
Baby spinach → 150 g frozen spinach (Stir it in during the final 15 minutes and break it up before serving.)
Plain yoghurt → Plant-based yoghurt or omit it (Use a dairy-free yoghurt to keep the meal vegan.)
Long-grain rice → Naan bread, flatbreads or cooked quinoa (Choose a gluten-free accompaniment if required.)

Instructions

Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, cumin, curry powder, ground coriander and smoked paprika, then cook for 1 minute.
Tip the spiced onion mixture into a 3.5-litre slow cooker. Add the sweet potato, rinsed red lentils, chopped tomatoes, coconut milk, vegetable stock, tomato purée, lime zest, salt and black pepper. Stir well.
Cover with the lid and cook on low for 6 hours, or until the sweet potato is tender and the lentils have broken down into a thick, spoonable dhal. Stir once halfway through if convenient, but keep the lid on as much as possible.
Stir in the lime juice, spinach and chopped coriander. Replace the lid for 5 minutes, until the spinach has wilted. Taste and adjust the seasoning.
Cook the rice separately according to the packet instructions. Serve the dhal with the rice, a spoonful of yoghurt if using, and extra coriander.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the dhal promptly and refrigerate it in a covered container within two hours. Use within 3 days. Store cooked rice separately in the fridge and use within 1 day. Defrost: Freeze the cooled dhal in labelled portions for up to 3 months. Defrost overnight in the fridge, then reheat in a saucepan or microwave until piping hot throughout. Do not freeze cooked rice; make fresh rice when serving.

Reheat the dhal in a saucepan over a medium heat, stirring regularly, or in the microwave until piping hot throughout. Add a splash of water if it has thickened. Reheat rice only once and until piping hot.

Use leftover dhal as a filling for baked potatoes, or loosen it with stock to make a thick lentil soup. It can also be spooned over toast or served with a fried egg.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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