Slow Cooked Lentil Dahl
Packed with protein and fibre - just set and forget!
Servings: 8 bariatric serves
Calories:
Ingredients
- 1 onion finely chopped
- 200 g pumpkin cut into 3cm pieces
- 200 g cauliflower cut into 3cm pieces
- 1 small eggplant cut into 3cm pieces
- 1.5 cups red lentils
- 400 g can diced tomatoes
- 2 garlic cloves crushed
- 1 tablespoon finely grated ginger
- 1 teaspoon turmeric
- 2 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 12 curry leaves
- 500 ml 2 cups vegetable stock or chicken stock, warmed
Instructions
- Place the onion, chopped pumpkin, cauliflower, eggplant, split peas, tomato, garlic, ginger, chilli and turmeric in the bowl of a 5L slow cooker.
- Heat oil in a frying pan over medium heat. Add the cumin and curry leaves, if using, and cook until aromatic. Add to the slow cooker.
- Pour the warm stock over the vegetables and stir to combine. Season with pepper. Cover the slow cooker and cook on High for 31 ⁄2-4 hours or until the vegetables and split peas are tender.
- Serve with a dollop of plain yoghurt for an extra protein boost
Notes
- If you’re feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
- Recipe adjusted from Taste