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Bowl of Slow Cooker Red Lentil Dahl topped with crispy paneer and fresh cilantro, served on a light wooden surface.

Slow Cooker Red Lentil Dahl

This Slow Cooker Red Lentil Dahl is the ultimate time-saving vegan comfort food, requiring only five minutes of prep for a rich and delicious meal that simmers to perfection.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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!

Notes

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.