Here's a delicious lower-calorie version of a slow cooker red lentil curry, It's the perfect recipe to stay full for longer on a meat free day, using dry cupboard ingredients if you're eating for weight loss on a budget
This easy slow cooker red lentil dal is a great recipe for busy weeknights if you're still wanting a nutritious meal that's budget-friendly.
It's one of my go-to dishes for weight loss as it's full of protein and fibre in every bite, making it filling so I can maintain a healthy diet. It can also be slow cooked on an open wood fire.
But the best thing? It's so tasty and suitable for vegans, vegetarians, and Slimming World dieters. So why not give it a try?
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✔️ Why You'll Love This Recipe
Here are just a few reasons why this crock pot lentil dahl is one of our family favourites:
- A simple recipe
- Tasty with delicious warm spices
- Full of protein to stay full for longer
- A healthy recipe using cheap ingredients
- Perfect for a slow cooking vegetarian day if you want to reduce your meat intake
- No frying beforehand - just jump everything in your crockpot and go!
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions, and daily values at the bottom of this post.
Red lentils - uncooked and no need to soak first
Red onions - diced, for a warming, sweet taste, or use white onions
Garlic cloves - or use a fresh ginger garlic paste if preferred
Indian spices - mild chilli powder, garam masala ground cumin or cumin seeds, cinnamon, ginger, turmeric, coriander
Vegetable stock - I make it with 2 stock cubes and 4 cups of water. It could be
Canned tomatoes - for the base of the cooked dal
Tomato puree - this is tomato paste for a sweeter tomato sauce
Smoked paprika - for a deeper flavour
Seasoning - salt and black pepper
📋 Instructions
1. Add all of the dry ingredients and vegetables to the slow cooker pot.
2. Now add all of the wet ingredients and give everything a good stir.
3. Place the lid on top and select a cooking time below:
- Low heat = 6-7 hours, or
- High heat = 3-4 hours
4. Once cooked, feel feel to stir in some light coconut milk for a creamy texture and some mango chutney for extra sweetness.
Then serve with fresh coriander and enjoy.
Tip: don't add any sweetness until the end for easy control. Then stir in some mango chutney if preferred for your desired taste.
👩🍳 Substitutions
If you're on a special diet, you may want to make one of these simple ingredient swaps for this masoor dal:
Spices - swap for 3 tablespoon of curry powder for a super easy red lentil dal recipe or make your own curry paste. Alternatively, you could use curry leaves and mustard seeds
Red lentils - you can swap them for other lentils or pulses. For mung beans, it is recommended to soak them overnight and ensure they are fully cooked before eating as they contain lectins.
Red onions - swap for any onions, or use onion seeds and powder and extra vegetables such as diced butternut squash, etc
Stock - use any vegetable broth or stock you prefer and ensure you use Gluten Free is needed
Canned tomatoes - swap for passata, but you may also want to add extra vegetables for texture
⚖️ Variations
Here are a few ways you can enhance this easy slow cooker dahl recipe for now or maybe next time.
Extra spicy - use fresh red chillies or chilli flakes
Deluxe - add an addition of coconut milk for the perfect comfort food, or stir in some coconut milk, heavy cream, full fat Greek yogurt, etc at the end
Vegetable delight - use a bay leaf and add any vegetables you like, such as carrots, spinach, cauliflower, potatoes, or zucchini (courgettes)
Kid friendly - for those with sensitive palates, omit any red chili powder or heat from the recipe
You might like to try adding meat like this Chicken and red lentil curry recipe.
🔪 Equipment
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- Wooden spoon
- Chopping knife
- Chopping board
- Measuring spoons
- Salt and pepper grinder
- Measuring cups
- Garlic press
❄️ Storage
Storing - we usually eat this simple slow cooker recipe freshly cooked, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
- Rinse the lentils well before adding them to the slow cooker. This will remove any dirt or debris
- Stir in some mango chutney and coconut milk at the end if you wish and not before to prevent splitting and easy flavour control
- Garnish the curry with fresh coriander (cilantro) and lemon or lime juice for the best flavour
🍽️ Serving Suggestions
Why not try pairing this slow cooker lentil curry with one of these side ideas to create a full meal?
Rice - serve with cauliflower rice, plain boiled rice or why not try easy Mexican rice?
Jacket potato - it is the perfect recipe for spooning over a buttery baked potato or alongside a tasty side of crushed new potatoes or Bombay potatoes
Indian breads - serve with a fresh stack of tandoori rotis, naan bread, etc
Poppadoms: great for dipping into the curry for some crunch alongside an Indian pickle tray with mango chutney, lime pickle, yogurt mint sauce, cucumber raita, etc
Leafy salad - another way I love to serve this recipe is on top of a leafy bed of spinach with fresh diced tomatoes and onions
Indian sides - why not team up with onion bhajis, samosa, tandoori chicken bites, and more
❓ FAQ
You can use any type of lentils, such as green, brown, or bengal gram lentil (yellow split peas) for chana dal, but it is best to soak them overnight first to remove toxic lectins.
I don't need to do this however with red lentils, which also cook faster and softer than other lentils.
The spiciness of this curry depends on the type and amount of curry paste you use. You can adjust the heat level by adding more or less curry paste, or by adding some coconut milk or yogurt to the curry to balance the heat.
Yes, this recipe works on a hob or stove top. You can saute the onions first for 2-3 minutes if you wish. Then add everything to the pot and simmer while covered over medium-high heat for 25-30 minutes.
I recommend stirring occasionally, but if you find it catches, add a splash of more water and lower to medium heat, and continue until the lentils are tender.
➕ More Indian Recipes
Looking for more family favourites? Why not try these?
➕ More Slow Cooker Recipes
Why not try one of our most popular slow cooker recipes here?
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📖 Recipe
Easy Slow Cooker Red Lentil Curry Recipe {Dahl}
Equipment
Ingredients
- 2 red onions diced
- 400 g red lentils (2 cups) uncooked
- 2 cloves garlic minced
- 950 ml water (4 cups)
- 800 g chopped tomatoes (2 400g tins)
- 3 teaspoon ground coriander
- 3 teaspoon ground ginger
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 teaspoon mild chilli powder
- 1 teaspoon paprika
- 2 vegetable stock cubes or vegan based
- Seasoning (salt and pepper to taste)
Instructions
- Chuck everything in to your slow cooker, place the lid on top and cook on low for 6-7 hours or high for 3-4 hours.
- If desired, stir in half a can of coconut milk or cream.
- Serve with boiled rice or over a baked potato and top with fresh coriander leaves.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- Rinse the lentils well before adding them to the slow cooker. This will remove any dirt or debris
- Stir in some mango chutney and coconut milk at the end if you wish and not before to prevent splitting and easy flavour control
- Garnish the curry with fresh coriander (cilantro) and lemon or lime juice for the best flavour
Andrew
I thought this would be bland and watery, so only used 500ml of water, and it turned out great. Thank you. Will make often.
N smith
Help! Sorry I don’t have slow cooker.
Can I cook o. The hob or oven please
Clare Hobson
This is brilliant I make a batch and have it for work, its sooo good thank you
Kay King
Made this earlier today. Was perfect! Will never make it on the hob again. Thank you!
Kelly
Is it ok to freeze this? Thanks
Vikkie Lee
Yes, definitely. I have done a few times as it produces a LOT of curry!
Leanne lacey
Can I freeze this please
Tracy Thomas
I tried this today it’s lovely, thank you for sharing your delicious recipes ? xx
Kay Wooldridge
Can this recipe and your Mac and Cheese be done I need a Pressure Cooker, do you have any Pressure Cooker recipes, it’s my new toy, so want to use it all the time x
Kay Wooldridge
I mean be done in a Pressure Cooker, dam predictive text.
vikkie
Ooh, I'm really not sure about that. Quite possibly. Will have to try it myself too in my multicooker!
Vics
I don’t own a slow cooker can you recommend how to do it on the stove?!
Edel
Did you make the stock cubes as per packet instructions or just put them straight in the slow cooker?
Vikkie
Put them straight in x
sarah
Got this in the slo cooker, can you freeze it as there looks loads x smells gorgeous
Elaine
Hi there
I do thought the Mac and cheese would be awful given the amount of carrots. How wrong was I? I could eat it every day!! Thank-you for that lovely recipe xx
vikkie
Thanks so much Elaine 🙂 I was worried before I experimented too. Love the colour they give x
Nicola
I made this today it's beaut I don't care if it was 25 degrees outside!!
vikkie
So glad you liked it 🙂 Let's hope tomorrow is just as lovely x
kirsty
Even if its lovely weather tomorrow I'm making this one! Love that I get your recipes to my inbox now too!
vikkie
Thank you Kirsty, I hope it doesn't disappoint and nor does the weather 🙂 x