Taking part in Veganuary? This delicious vegan dhal is so easy to pop in a slow cooker and serve over rice!

Here's what you'll need...

  • 1 tbsp coconut or vegetable oil
  • 2 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tbsp fresh grated ginger
  • 1 large onion, finely diced
  • 2 large garlic cloves, sliced or minced
  • 1 tsp each of ground cumin, turmeric & garam masala
  • 1 tsp salt
  • 400g split red lentils, well rinsed
  • 4 tomatoes, diced
  • 900ml hot vegetable stock
  • Salt and freshly ground pepper to season

To serve

  • Basmati rice
  • Sliced red chilli
  • Handful toasted cashew nuts
  • Coconut cream
  • Coriander leaves


  1. Heat the coconut oil in a small saucepan until it melts (or directly in your slow cooker if it has a sauté function).
  2. Add the mustard and fennel seeds and cook over high heat, stirring, until the seeds start to pop.
  3. Add the grated ginger and stir to combine.
  4. Lower the heat and add the onion, garlic, spices and salt. Cook, stirring frequently, until the onion is softened and translucent, about 7 minutes.
  5. Add the cooked onions, tomatoes and red lentils in the bowl your slow cooker and stir to combine.
  6. Add the stock, stir again, cover and cook until most of the stock has been absorbed and lentils are soft - 8 hours on low /6 hours on high.
  7. Stir and season with salt and freshly ground pepper, to your taste.
  8. Serve with a little coconut cream drizzled over the top and garnish with the toasted cashews, sliced chilli and fresh coriander.

For more recipes visit AO website.