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    Home » Lunch » Soup

    Slow Cooker Red Split Lentil Dal Soup

    Published: Nov 14, 2022 by Jacq · This post may contain affiliate links ·Leave a Comment

    Jump to Recipe Print Recipe

    Slow cooker red split lentil dal soup is so tasty, easy, budget-friendly, and wholesome. Fill your kitchen with the amazing aromas of beautifully spiced red split lentils gently bubbling away. Perfect for when you fancy the delicious flavours of a home-cooked curry but are short of time and just need the slow cooker to do all the work!

    two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.

    This slow cooker red lentil dal soup is delicious served with a simple garnish of chopped coriander [cilantro] and a few crushed peanuts.

    A dollop of mango chutney and a slice of naan bread are also tasty additions.

    How to prepare slow cooker red split lentil dal soup

    Preparing a lentil dal soup in the slow cooker couldn't be easier.

    A quick pre-cook of the onions, garlic, ginger, and spices ensure that more flavour is brought out of the ingredients and the end result is so worth the extra 6 minutes.

    onions cooking in coconut oil in cream coloured fry pan with wooden spatula.
    spices added to cooked onions in fry pan.

    First, heat the coconut oil and cook the onions, garlic and ginger pastes for 5 minutes. The pastes can be replaced with fine diced fresh garlic and ginger, or the dried varieties.

    Add the curry powder and turmeric powder, cook for an extra 1 minute.

    lentils and cooked onions mixture in slow cooker.

    Add the spiced onion mixture to the slow cooker, along with the red split lentils, bay leaf, salt and black pepper.

    red lentils mixture mixed up in slow cooker with silver spoon.
    vegetable stock poured into the slow cooker with red lentil dal ingredients.

    Give it all a good mix and pour in the hot vegetable stock.

    Switch the slow cooker to the high setting and cook for 3 hours.

    red lentil dal cooked and ready to serve.
    red lentil dal soup stirred and seasoned.

    Pour in the lemon juice and stir.

    Remove the bay leaf and add extra salt and pepper to taste.

    red lentil dal soup served in bowls with small bowls of various garnishes to side, red tea cloth background.

    Serve the red lentil dal soup as it is, or with a variety of garnishes such as mango chutney, chopped fresh coriander [cilantro], crushed peanuts, and slices of naan bread.

    A drizzle of vegan cream or thick coconut milk is also a tasty addition.

    Recipe notes

    Storage and reheating

    Leftover lentil dal soup will keep fresh for up to 3 days, within a covered container in the refrigerator.

    Or freeze for 3-4 months.

    Reheat on the stovetop until piping hot, or use a microwave. Alternatively pour the soup back into the slow cooker, switch to the high setting and leave until the soup is bubbling and piping hot.

    Is lentil dal gluten-free?


    Absolutely. Lentil dal is perfect for gluten-free diets as lentils are naturally gluten-free. Although do use a gluten-free vegetable stock and check the ingredients for any curry and spices used, just to make sure that they do not have any wheat flour or gluten ingredients added.

    What can I serve with lentil dal soup?


    This soup is tasty on its own or with a few additions such as chopped coriander [cilantro], mango chutney, crushed or halved peanuts [or your choice of nuts], and a few pieces of naan bread.

    A few more ideas:

    Add to the soup bowl before ladling in the dal soup:

    * cooked rice, such as brown/white basmati, Jasmine rice, long-grain rice, wholegrain rice, wild rice, black rice, etc

    * mashed potatoes [white or sweet potatoes]

    * mashed veggies [such as swede/rutabaga/turnip, celeriac, parsnip]

    * steamed, fried or stir-fry green veggies such as spring greens, collards, cabbage, kale, beet greens

    Serve on the side:

    * chapatis

    * roti

    * naan

    * flatbreads [three ingredient quick flatbreads]

    * vegan crackers

    * veggie bhaji, pakoras, samosas

    Garnish the dal soup:

    * plain or roasted peanuts, cashews, flaked almonds, etc [can roast in a dry non-stick pan for a few minutes, shaking or stirring frequently to avoid burning]

    * plain or roasted sunflower or pumpkin seeds

    * vegan pouring cream, thick coconut milk, dollop of vegan creme fraiche, sour cream, plain yogurt, or mayonnaise

    * mango chutney, mint chutney

    * sliced spring onions/scallions/green onions

    * sliced chives

    * fresh coriander [cilantro]

    * chilli flakes/paprika flakes

    * sliced fresh chilli

    Do I have to use coconut oil for lentil dal?


    Of course not. Coconut oil fits the flavour profile of lentil dal so it is a good match to saute the onions and spices in. However, any oil can be used such as vegetable, rapeseed, or olive oil, or use your usual oil. Alternatively a vegan butter or margarine that is suitable for cooking can be used.

    Many spices need to be cooked with a fat in order for them to release the flavours, and also our bodies absorb the antioxidants and vitamins within the spices so much easier if they are consumed with a fat source.

    But of course, these much needed fats could be gained a different way, such as having a few nuts or seeds with the dal.

    So if preferred omit the oil and use extra veggie stock [broth] instead, start with ½ a cup and add extra spoonfuls as required to prevent the onions sticking to the pan.

    More tasty, easy vegan slow cooker recipes

    Yellow split lentil and fennel soup [fennel seeds]

    Rice and peas

    Red Thai sweet potato, chickpea and spinach curry

    Scottish mince and tatties

    Green lentil spaghetti Bolognese

    Black bean chilli [with fluffy quinoa]

    Campfire stew

    For interesting information about the origins of lentil dal and for another easy dal recipe, check out our family budget favourite red lentil and kale dal recipe.

    two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.

    Slow Cooker Red Lentil Dal Soup

    Print Recipe
    This easy slow cooker soup is perfect for simple, wholesome and tasty vegan lunches and dinners.
    Give the onions and spices a quick 6 minute cook, and then chuck it all in the slow cooker and leave it to work its wonders. The aromas within your kitchen will be so amazing.
    Course Dinner, Lunch
    Cuisine Indian inspired
    Prep Time 15 mins
    Cook Time 3 hrs
    Total Time 3 hrs 15 mins
    Servings 4 -6 bowls
    Calories 330
    Author Jacq

    Equipment

    • 3.5 litre slow cooker [3.5-4 quart] [or use a larger slow cooker/crock-pot]
    • small skillet/fry pan

    Ingredients

    • 1 tablespoon coconut oil [or your usual oil/vegan butter or ½ cup veggie stock]
    • 150 gram onion [1 large diced]
    • 1 tablespoon garlic paste [or 4-6 cloves fine diced or 2 teaspoon garlic powder]
    • 1 tablespoon ginger paste [or 1 tablespoon grated fresh or 1 teaspoon dried ginger]
    • 4 teaspoon curry powder
    • 1 teaspoon turmeric powder
    • 250 gram red split lentils [rinsed and drained]
    • 280 gram carrots [about 2 medium diced]
    • 1 bay leaf
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • 1.5 litres vegetable stock [hot]

    At the end of cooking:

    • 1 tablespoon lemon juice
    Metric - US Customary

    Instructions

    • Heat the coconut oil over a medium heat, and cook the onions, garlic and ginger paste for 5 minutes. Stir a few times.
      150 gram onion, 1 tablespoon coconut oil, 1 tablespoon garlic paste, 1 tablespoon ginger paste
    • Add the curry powder and turmeric powder, stir and cook for 1 minute.
      4 teaspoon curry powder, 1 teaspoon turmeric powder
    • Scrape the onion mixture into the slow cooker, and add the rest of the ingredients.
      250 gram red split lentils, 280 gram carrots, 1 bay leaf, ½ teaspoon black pepper, ½ teaspoon salt
    • Give everything a good stir and pour in the hot vegetable stock.
      1.5 litres vegetable stock
    • Set the slow cooker to the high setting and cook for 3 hours.
      Or for the medium setting about 4-5 hours.
      Or the low setting for 6-7 hours.
      [exact times will depend on your slow cooker and how thick you chop your carrots]
    • Once cooked, remove the bay leaf, add more salt and pepper to taste, and stir through the lemon juice.
      1 tablespoon lemon juice

    Notes

    • Nutritional data is provided for guidance only and is not intended to be an exact calculation as ingredients can vary.
    • Store leftover lentil dal soup for 3 days within a refrigerator.
    • Or freeze for 3-4 months.
    • Leftover soup can be reheated on the stove-top until piping hot, or within a microwave, or pour back into the slow cooker and switch to the high setting and leave until the soup is bubbling and heated through.
    • For gluten-free dal soup simply use a gluten-free veggie stock and check the ingredients for your spices to ensure that no gluten ingredients have been added.

    Nutrition

    Calories: 330kcal | Carbohydrates: 56g | Protein: 18g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1837mg | Potassium: 942mg | Fiber: 23g | Sugar: 10g | Vitamin A: 12536IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 6mg

    Prepared this delicious slow cooker red split lentil dal soup?

    We would love to know how you got on with the recipe.

    Do leave us a comment below and click on the star ratings.

    Thanks so much, Jacq x

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