Makes 4 (2-cup) servings
Dhal (Slow Cooker)
Recipe type: Entree
Ingredients
- 1¼ cup dried lentils, washed and drained
- 2 bay leaves
- 6 whole cloves
- 2 cups boiling water
- 1 onion, coarsely chopped
- 3 garlic cloves, crushed
- 1 bell pepper, seeded and coarsely chopped
- ¼ cup vegetable broth
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger, or 1 teaspoon grated fresh
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- Cayenne, to taste
- 1 lime, juiced
- 1 cup chopped fresh cilantro
Instructions
- Place the lentils, bay leaves, and cloves in the slow cooker; cover with the boiling water.
- Stir the remaining ingredients except the lime juice and cilantro.
- Cook on high for 2-2½ hours, or until the lentils are tender and the water has been absorbed.
- Stir in the lime juice and cilantro.
- Remove and discard the bay leaves before serving.
Make your own no-salt-added Vegetable Broth using our recipe!
*Notes:
Any type of lentil makes a delicious dhal—red, green, yellow, black, or brown.
If you prefer soup-like consistency, rather than stew, cook the lentils until tender with some liquid remaining.
Remember to include ingredients when calculating daily intake allowances.
