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Recipe Of The Week - Slow Cooker Tomato And Lentil Dahl


This recipe serves 4 as a thick and creamy main meal. Alternatively, it can be a delicious accompanying dish to a main meal, meaning this recipe will go even further if intended. 

If you don't own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:

  • Use about a third more stock than this recipe states
  • Once you have brought your lentils to the boil, leave to simmer for 25-30 minutes, or until they reach the desired consistency 

Serves 4


  • 3 fresh tomatoes, coarsely chopped
  • 250g yellow split lentils
  • 2 garlic cloves, crushed
  • 1/4 tsp ground tumeric 
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 700ml hot vegetable stock
  • 1 tbsp chopped fresh coriander
  • salt


  1. Keep back one of the tomatoes and the fresh coriander to stir in at the end of cooking. Place all the remaining ingredients in the slow-cooker basin and stir well.
  2. Place the lid on tightly and cook on LOW for 3-4 hours until the lentils are cooked down to a thick texture. 
  3. At the end of cooking, season to taste with a little salt and garnish with the tomato and coriander.


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