Slow Cooker Sweet Potato, Red Lentil and Coconut Tomato Dhal

Servings

Cooking time may not change in direct proportion to servings.

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

• 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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2. 2
3. 3
4. 4
5. 5

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.