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Slow Cooker Black Lentil Dahl
This gorgeous black dahl is an alternative spin on one of my favourite midweek meals. I hadn’t tried black dahls until having this in a London restaurant and it’s now a firm favourite. Where have these been all my life? Feel free to add some cream in at the end.
SERVES
4
CALORIES
481
COOKING TIME
4 hours
DIFFICULTY
simple
Get a sneak peek of my brand new cookbook, Six Ingredient Slow Cooker, with this comforting black lentil dahl recipe.
This comforting dish offers a unique twist on one of my favourite midweek meals. After trying black dahl for the first time at a restaurant in London, I was hooked—where have these lentils been all my life? This recipe is not only easy to make but also packed with flavour, making it perfect for a hearty dinner. The rich, earthy taste of black lentils combined with aromatic spices creates a satisfying meal that warms you up from the inside out. Feel free to add a splash of cream at the end for an extra touch of indulgence. You can buy Six Ingredient Slow Cooker here and explore more simple yet delicious recipes that fit seamlessly into your busy lifestyle.
Method
Step 1
Add all the ingredients to the slow cooker, apart from the cream, along with 900ml of boiling water or chicken stock and some salt and pepper.
Step 2
Cook on high for 4 hours or low for 8 hours.
Step 3
Stir in the cream, if using, season and enjoy.
Ingredients
250g dried whole black lentils
2 tbsp curry paste (I love korma with this one)
400g passata
4 garlic cloves, grated
100g half-fat butter
100ml double cream (optional)
