If you want a tasty vegetarian family meal for this week’s fakeaway, this simple Slow Cooker Dahl is full of flavour. With a base of red lentils and butternut squash, it’s both nutritious and affordable.
This recipe delivers on both health and taste, while helping to cut down on meat and keep the weekly food bill low for a satisfying slow cooker fakeaway.
A Slow Cooker Dahl is comforting to eat and, as with most slow cooker dishes, most of the work is done hours ahead of serving.
If your household usually eats meat, this is a great recipe to serve when you have vegetarian guests or when you fancy a break from chicken, beef or lamb curries.
It also works well as part of a larger spread—think curry night or a hot buffet.
Why you’ll love this Slow Cooker Dahl recipe
⭐️ Uses simple storecupboard ingredients
⭐️ Aromatic spices that build satisfying flavour
⭐️ Great results with very little effort
About Red Lentil Dahl
Dahl (also spelled dal) is central to Indian cuisine. The term refers to split pulses—lentils, peas, chickpeas or beans—and broadly covers any lentil-based curry. There are many regional variations, but the heart of dahl is always comforting, spiced lentils simmered until tender.
For an extra layer of flavour, try making a tarka (also called tadka): briefly fry whole or ground spices in hot oil to release their aroma, then pour that spiced oil over the finished dahl as a final seasoning.
Slow Cooker Dahl ingredient notes
- Onions, garlic and ginger – Fresh is ideal, but frozen or jarred versions work fine.
- Curry paste – Use your preferred variety or whatever you have on hand.
- Red lentils – Use dry red lentils; rinse before cooking.
- Coconut milk – Reduced-fat is fine, or use full-fat for a richer result.
- Butternut squash – Fresh or frozen cubes both work well.
- Vegetable stock – The quantity can be adjusted depending on how thick or runny you like the dahl.
- Paneer – Cut into large chunks to fry and serve on top; halloumi is a good alternative if paneer isn’t available.
How to make Slow Cooker Dahl
- Rinse the lentils well, then add all main ingredients to the slow cooker.
- Cook on HIGH for 6 hours or LOW for 8–9 hours, checking the liquid level toward the end and adjusting if needed.
- Optional: heat a little sunflower oil in a frying pan and crisp the paneer cubes on all sides, then pile them on top of the dahl to serve.
Substitutions
- Halloumi – Use halloumi instead of paneer if you prefer or can’t find paneer.
Leftovers
In the fridge: Store in an airtight container for up to 3 days. Reheat thoroughly on the hob or in the microwave before serving.
In the freezer: The dahl freezes well; freeze without the paneer for best texture. Cool completely, transfer to a freezer-proof container and freeze for up to 3 months. Defrost fully before reheating.
Top tips
Make a tarka for extra flavour: Heat a little oil, add whole spices such as cumin seeds, chilli flakes or fennel seeds until fragrant, then pour the spiced oil over the finished dahl. Watch carefully so the spices don’t burn.
Stock amount: Start with the recommended amount of stock, but if the dahl looks too thick an hour or two before serving, add 100–200 ml (around ½–1 cup) and stir. Butternut squash can release varying amounts of liquid, so adjust the stock as needed.
More vegetarian curries…
Slow Cooker
Slow Cooker Chickpea Curry {Chana Saag}
Vegetarian
Halloumi Curry {30 Minute Meal}
Comfort Food
Easy Butternut Squash Curry {Ready in 30 Minutes}
Slow Cooker
Slow Cooker Vegetable Curry {SO Easy!}
FAQs
Choose a model that suits your cooking style. A cooker that allows you to brown ingredients on the hob first can be handy, while a larger digital slow cooker is useful for induction hobs or cooking for bigger families.
Yes. Frying spices briefly beforehand adds extra depth, but the all-in-one slow cooker method still produces a flavorful result and is very convenient.
Please let me know how you got on and rate the recipe if you try it. I’d also love to see your cooking—tag on Instagram if you share your creation.
Red Lentil Dahl {Slow Cooker Fakeaways}
Ingredients
- 1 Onion, peeled and chopped
- 3 Cloves Garlic (or 3 tbsp frozen/jar)
- 2 tbsp Ginger, fresh or frozen/jar
- 2 tsp Ground cumin
- 4 tbsp Curry paste
- 250 g Red lentils, rinsed
- 400 ml Reduced-fat coconut milk
- 400 g Tinned chopped tomatoes
- 300 g Butternut squash cubes (fresh or frozen)
- 100 ml Vegetable stock (see notes)
To serve:
- 2 tsp Sunflower oil
- 225 g Paneer, cut into large chunks
Instructions
- Rinse the lentils well, then put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8–9 hours. Check the consistency toward the end and add more stock if needed.
Optional to serve:
- Heat the oil in a small frying pan and fry the paneer cubes until crispy all over. Serve on top of the dahl.
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Notes
Stock notes – The amount of stock varies depending on your ingredients and how runny you prefer the dahl. If it looks too thick an hour or two before serving, add 100–200 ml (½–1 cup) and stir.
Butternut squash sometimes releases more liquid than other times, so start with the smaller amount of stock and adjust as needed.
Nutritional information – The nutrition details are provided without the optional paneer and should be used as an approximation.
Nutrition
Carbohydrates: 42 g
Protein: 13 g
Fat: 5 g
Fiber: 16 g
Sugar: 7 g
Nutrition information is automatically calculated and should be treated as an approximation. Values are per portion unless stated otherwise.
Additional Info
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