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Entrees | Food & Recipes
Dhal (Slow Cooker)
by: ffadmin

Makes 4 (2-cup) servings

Dhal (Slow Cooker)

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • 1 1/4 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
  • 1/4 cup vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/2 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

Method
 

  1. Place the lentils, bay leaves, and cloves in the slow cooker; cover with the boiling water.
  2. Stir the remaining ingredients except the lime juice and cilantro.
  3. Cook on high for 2-2 1/2 hours, or until the lentils are tender and the water has been absorbed.
  4. Stir in the lime juice and cilantro.
  5. 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.

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