Red lentil and vegetable dhal

Serves: 6

Time to make: 6 hrs 10 mins

Hands-on time: 10 mins

Ingredients

1 onion, diced
2 cloves garlic, crushed
1 fresh chilli, deseeded, finely chopped or ½ teaspoon dried chilli flakes
4 cups chopped seasonal vegetables, eg. potatoes, carrots, courgettezucchiniXszucchini, summer squashX, celery, leeks, pumpkin, kumarasweet-potatoX
1 ½ cups red lentils
1 tablespoon ground cumin
1 tablespoon ground coriandercilantroX
1 tablespoon turmeric
1 tablespoon sweet chilli sauce
1 teaspoon ground ginger or minced ginger
400g can light coconut cream (we used Trident)
400g can diced tomatoes
1 cup salt-reduced liquid vegetable stock
1 cup frozen peas or 1 small bunch spinach/silver beet (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Turn the slow cooker on high while preparing ingredients. Add ingredients to slow cooker in order listed. Cook on high for 4-6 hours or on low for 7-9 hours or until lentils are dissolved. Season to taste with salt and pepper.

2 If adding peas (spinach or silver beet), add at the end then cook for 10 more minutes.

Serving suggestion

Serve with basmati or brown rice, naan or other flat bread.

Variations

Make it gluten free: Use gluten-free sweet chilli sauce and stock. Check ground spices are gluten free.

Nutrition Info (per serve)

Calories 285 cal

Kilojoules 1200 kJ

Protein 22 g

Total fat 7 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 9 g

Sodium 190 mg

Calcium 80 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.