Twice a week we have 2 meatless meals.
We’ve enjoyed exploring vegetarian meals, but at the same time, it has been difficult.
I can eat nuts, but don’t tolerate gluten all that well.
Kayla my daughter has no issue with gluten but doesn’t eat nuts (she has allergies).
Which is why a few of our go-to vegetarian meals are from the Indian cuisine.
A vegetarian friend shared this recipe earlier on in the year. I tried it and thoroughly enjoyed it.
It is, however, a bulk recipe. So if you have a large family or want something that you can have in storage for your freezer, then this recipe is for you.
Slow Cooker Dahl
The original recipe was found on Frills in the Hills. However, I can no longer share the link as the website does not exist anymore.
- 2 tb olive oil
- 1 cup dried red lentils
- 1 cup dried yellow lentils
- 1 cup dried split green peas
- 2L stock
- Keep ½ to 1 cup aside
- 4 tb (¼ cup), yellow mustard seeds
- 2 tb (⅛ cup) ground cumin
- 2 tb (⅛ cup) ground coriander
- 2 tsp ground turmeric
- 2 tb (⅛ cup) fresh ginger, grated
- 3 cloves garlic minced
- 2 medium onions, diced
- 3 x 400g tin diced tomatoes
- 1 x 400g tin coconut cream
- Coat your slow cooker with 1 tb of olive oil
- Place your lentils and peas in the slow cooker with the stock, set on low.
- In a fry pan heat 1 tb of olive oil over medium and saute your onions.
- Add your mustard seeds and other spices. Stir.
- Add the garlic and ginger and some stock.
- Simmer for 5 minutes, until your onions soften.
- Pour your spice mix into the slow cooker. Stir
- Add the tins of tomato. Stir
- Add the tin of coconut cream. Stir
- Cover and cook on low for 8-10 hours or 6 hours on high.
- Serve on its own, or on a bed of rice.