Slow Cooker Red Lentil Dahl – Easy, Flavorful, and Hassle-Free

Slow Cooker Red Lentil Dahl is the kind of recipe that makes you wonder why you haven’t been making it forever. Five minutes of prep, a hands-off cooking process, and six hours later, you’ve got a rich, creamy, and perfectly spiced dish that tastes like it’s been simmering lovingly on the stovetop all day. Sound too good to be true? I promise—it’s not.

This is my go-to slow cooker recipe for busy weeknights or lazy weekends. Traditional lentil dishes can take some babysitting, but with this version, your slow cooker does all the work while you cross off your to-do list, binge your favorite show, or just relax. Trust me—this easy red lentil dahl recipe is a total game-changer.

Why This Slow Cooker Red Lentil Dahl Is a Game-Changer

• Hands-off cooking: Toss all the ingredients into your slow cooker and walk away. Zero stirring, zero monitoring.
• Time-saving: Prep takes just 5 minutes compared to 20 minutes for stovetop lentil dishes.
• Consistent results: Slow cooking ensures perfectly tender lentils and flavors that meld beautifully every single time.
• Versatile: This recipe works for dinner, meal prep, or even an impressive vegan-friendly potluck dish.

Equipment You’ll Need for This Slow Cooker Red Lentil Dahl

Making this dahl couldn’t be easier, and all you really need is a reliable slow cooker. Here’s what I recommend:

• Slow Cooker: A 4-6 quart slow cooker works beautifully. I use mine on the HIGH setting for this dish, but you can also go LOW for a longer cook time.
• Fine Mesh Strainer: You’ll need this to rinse your lentils so they cook evenly without any grit.
• Optional: A small frying pan if you decide to crisp up the paneer for serving.

Simple Ingredients for Slow Cooker Red Lentil Dahl

This recipe keeps things practical without sacrificing flavor. Here are a few key ingredients that make this dish shine:

• Red Lentils: These cook quickly and break down for that creamy, comforting texture. Rinse them well before using.
• Butternut Squash: Use pre-cut fresh or frozen cubes to save even more time. They add natural sweetness and depth to the dish.
• Curry Paste: A quality store-bought curry paste brings complex flavor without extra steps. Adjust the amount to suit your spice tolerance.
• Paneer: Frying the paneer gives an irresistible crispy texture that’s perfect as a topping, but feel free to skip for a vegan option.

Slow Cooker Red Lentil Dahl Recipe Details

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes

Complete Ingredients List

• 1 Onion, peeled and chopped
• 3 Cloves Garlic, or 3 tbsp frozen/jar
• 2 tbsp Ginger, fresh or frozen/jar
• 2 tsp Ground cumin
• 4 tbsp Curry paste
• 250 g (9 oz) Red lentils, rinsed
• 400 ml (12 fl oz) Reduced fat coconut milk
• 400 g (14.5 oz) Tinned chopped tomatoes
• 300 g (11 oz) Butternut squash cubes, fresh or frozen
• 100 ml (0.5 cups) Vegetable stock
• 2 tsp Sunflower oil
• 225 g (8 oz) Paneer, cut into large chunks

How to Make Slow Cooker Red Lentil Dahl

1. Rinse the lentils under cold water using a fine mesh strainer to remove any debris.
2. Add all the ingredients (except the paneer and sunflower oil) into your slow cooker. Stir to combine.
3. Set your slow cooker to HIGH for 6 hours or LOW for 8-9 hours. No stirring needed—just let it do its thing!
4. If the dahl looks a little thick closer to the end of the cooking time, stir in an extra 100-200ml of vegetable stock.
5. Optional: Heat the sunflower oil in a small frying pan. Fry the paneer cubes until golden and crispy on all sides.
6. Spoon the dahl into bowls, top with crispy paneer, and enjoy!

Jake’s Tips for the Best Slow Cooker Red Lentil Dahl

• Rinse your lentils thoroughly—this prevents any grit and helps them cook evenly.
• For a spicier kick, stir in a little chili powder or fresh red chili.
• Make this recipe vegan by skipping the paneer or swapping it for crispy tofu.
• Double the ingredients for meal prep—this dahl freezes beautifully for up to 3 months.
• Taste and adjust seasoning at the end. Sometimes just a pinch of extra salt makes all the difference.

Easy Slow Cooker Red Lentil Dahl Variations

• Butternut Squash Lentil Dahl: Swap part of the lentils with extra squash for a sweeter, chunkier texture.
• Vegan Dahl with Paneer: Skip the paneer entirely or use tofu for a plant-based twist.
• Healthy Slow Cooker Lentil Soup: Add extra vegetable stock for a soupier consistency.
• Homemade Red Lentil Curry: Stir in a splash of lime juice or fresh cilantro at the end for brightness.

Slow Cooker Red Lentil Dahl FAQs

Can I use green lentils instead of red?

Red lentils cook faster and break down to create the creamy texture signature to dahl. Green lentils would work but will stay firmer, altering the final result.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Can I freeze this dish?

Absolutely! Portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this without a slow cooker?

Yes—you can simmer everything in a large pot on the stovetop over low heat for about 1 to 1.5 hours, stirring occasionally.

What’s the best substitute for paneer?

Try crispy tofu, halloumi, or simply skip it for a lighter, vegan-friendly version.

This Slow Cooker Red Lentil Dahl has completely changed the way I think about easy weeknight dinners. What’s your favorite slow cooker recipe? Let me know in the comments below!