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!
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.
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.
Add the spiced onion mixture to the slow cooker, along with the red split lentils, bay leaf, salt and black pepper.
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.
Pour in the lemon juice and stir.
Remove the bay leaf and add extra salt and pepper to taste.
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.
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.
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.
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:
* 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
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]
Red Thai sweet potato, chickpea and spinach curry
Green lentil spaghetti Bolognese
Black bean chilli [with fluffy quinoa]
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.
Slow Cooker Red Lentil Dal Soup
- 3.5 litre slow cooker [3.5-4 quart] [or use a larger slow cooker/crock-pot]
- small skillet/fry pan
- 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
- 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
- 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.
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
Leave a Reply