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Healthy Slow Cooker Lentil Dal with Cumin & Turmeric

Slow Cooker Lentil Dal with Cumin and Turmeric

Sara Coleman
This comforting plant-based meal features red lentils slow-cooked to a creamy consistency with aromatic turmeric, cumin, and ginger. It's a hands-off, protein-rich dinner that delivers authentic Indian-inspired flavors with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 310 kcal

Ingredients
  

Ingredients

  • 2 cups red lentils rinsed and picked over
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 6 cups vegetable broth low sodium
  • 1 can coconut milk 13.5 oz full-fat for creaminess
  • 1 tsp sea salt plus more to taste
  • 0.5 cup fresh cilantro chopped for garnish
  • 1 tbsp lemon juice freshly squeezed

Notes

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days. Make-ahead: This recipe is freezer-friendly for up to 3 months; thaw overnight in the fridge before reheating. Variation: For extra heat, add a pinch of cayenne pepper or a diced serrano chili during the first step.