Slow Cooker Red Lentil Dal

The recipe Slow Cooker Red Lentil Dal can be made in around 5 hours and 10 minutes. For $1.65 per serving, you get a main course that serves 10. One portion of this dish contains about 19g of protein, 2g of fat, and a total of 364 calories. This recipe is liked by 686 foodies and cooks. It is brought to you by Café Johnsonia. A mixture of cumin seeds, lemon juice, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is excellent. If you like this recipe, take a look at these similar recipes: Slow Cooker Red Lentil Curry, Slow Cooker Red Lentil Dahl, and Slow Cooker Lebanese Red Lentil Soup.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 300 minutes

 

Ingredients:

1 bay leaf

¼ teaspoon freshly ground black pepper

cilantro, optional

Hot cooked brown rice

2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds

extra onion and cumin seeds, optional

1 teaspoon fennel seeds

2 Tablespoons fresh grated ginger

4 garlic cloves, minced

3 green cardamom pods

fresh lemon juice, optional

3 cups red lentils, yellow split peas, or split mung beans (or a combination)

1 large onion, diced

1 teaspoon sea salt

1 28 ounce diced tomatoes

1 Tablespoon turmeric

6 cups water

Equipment:

bowl

slow cooker

frying pan

wooden spoon

ladle

Cooking instruction summary:

Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

 

Step by step:


1. Place red lentils and yellow split peas into a large bowl and cover with water.

2. Let soak for a few minutes and swish to wash the lentils and split peas.

3. Drain well and rinse.

4. Place in a slow cooker and add the 6 cups water.

5. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.

6. Heat a small skillet over medium heat.

7. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients.

8. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.

9. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed.

10. Add more salt and pepper, if needed.To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.


Nutrition Information:

Quickview
365k Calories
18g Protein
2g Total Fat
70g Carbs
100% Health Score
Limit These
Calories
365k
18%

Fat
2g
4%

  Saturated Fat
0.48g
3%

Carbohydrates
70g
23%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
259mg
11%

Get Enough Of These
Protein
18g
37%

Manganese
2mg
109%

Folate
410µg
103%

Fiber
13g
55%

Magnesium
186mg
47%

Copper
0.78mg
39%

Iron
7mg
39%

Vitamin B1
0.55mg
36%

Phosphorus
345mg
35%

Potassium
1158mg
33%

Vitamin C
21mg
26%

Vitamin B6
0.51mg
26%

Zinc
2mg
18%

Vitamin B3
3mg
17%

Vitamin B5
1mg
17%

Vitamin A
771IU
15%

Calcium
139mg
14%

Vitamin K
12µg
12%

Vitamin B2
0.19mg
11%

Selenium
5µg
8%

Vitamin E
0.88mg
6%

covered percent of daily need
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