Easy Slow-Cooker Red Lentil & Sweet Potato Dahl
Take your vegetarian cooking to the next level with this red lentil and sweet potato dahl recipe. This tasty dish, that uses a slow cooker, is so easy to make.
Ingredients
- 2 tbs Woolworths vegetable oil
- 2 cloves garlic, crushed
- ginger, cut into 4cm-piece, peeled, finely grated
- 1 1/2 tbs curry powder
- 1 1/2 cups dried red lentils, rinsed
- 250g sweet potato, peeled, coarsely grated
- 1L salt-reduced vegetable stock
- 1 lemon, zested
- Greek-style yoghurt (to serve)
- baby spinach leaves (to serve)
- pappadums (to serve)
Method
- Place oil, garlic, ginger and curry powder in a 5.5L slow cooker, cover and cook on high, stirring occasionally, for 20 minutes or until fragrant.
- Add lentils, potato and stock, stirring to combine. Cover and cook on low for 6 hours (or on high for 3 1/2 hours) or until lentils are tender and mixture has thickened. Stir in zest and season.
- Divide dahl among bowls. Swirl a little yoghurt through dahl, top with spinach and serve with pappadums.
