Slow Cooker Green Lentil Dhal with Squash, Carrots, and Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the squash and carrots.

Step 2

Mince the garlic, ginger, and chilli.

Step 3

Optional: Heat a small pan over medium heat and dry-toast the cumin seeds for 1 minute until fragrant, then set aside.

Step 4

Add the lentils, squash, carrots, chickpeas, onion, garlic, ginger, chilli, cumin seeds, turmeric, ground cumin, and ground coriander into the slow cooker.

Step 5

Pour in the chopped tomatoes, coconut milk, and vegetable stock.

Step 6

Cover the slow cooker and set it to low for 6–8 hours or high for 3–4 hours.

Step 7

Stir occasionally if possible to prevent sticking.

Step 8

Once cooked, season with salt and stir in the lemon juice.

Step 9

If using spinach or kale, add it to the slow cooker and let it wilt for a few minutes.

Step 10

Optionally, sprinkle garam masala for extra flavour.

Step 11

Ladle the dhal into bowls and garnish with fresh coriander.

Step 12

Serve with basmati rice, naan, or as a standalone dish.