I really enjoy a slower pace in the new year after the crazy rush of December. My winter walks are back, along with some hearty and warming meals.
I’ve been using my slow cooker a lot more than in previous years due to it being energy efficient, and to be honest I’m not complaining! I forgot just how convenient they are, who doesn’t love one appliance doing all the work? They bring out the flavours in a dish, are super easy to use and can be left alone whilst you get on with your day.
My red lentil dhal recipe works wonders in the slow cooker, it has tons of flavour, is highly nutritious, naturally gluten free and vegan.
Prep: 15 minutes
Cook: 8 hours
Serves 4 as a main
- 200g Red split lentils
- ½ Butternut squash, deseeded and cubed
- 500ml Vegetable stock
- 4 Medium tomatoes, roughly diced
- 2 Cloves garlic, thinly sliced
- Thumb fresh ginger, grated
- ¼ Red chilli, seeds removed (leave some seeds in if you want a kick of heat)
- ½ Tsp ground turmeric - made easy with the Cole & Mason Saunderton Spice Storage Shaker
- ½ Tsp ground coriander
- ½ Tsp ground cumin
- Fresh coriander to garnish (optional)
- Rinse the lentils thoroughly and add to the slow cooker along with all other ingredients, excluding the fresh coriander. Leave to cook on low for 8 hours.
- Season as required and garnish with fresh coriander. Serve with gluten free naan bread and basmati rice.
- My dhal recipe is great for batch cooking and freezing to enjoy another day. Freeze in an airtight container for up to 3 months.