• Bari Stricoff, MSc, RDN

Slow Cooker Vegan Dahl

As the daughter of a chef, I was exposed to some really diverse foods as a child. My mom tells a story of my cousin Luke and I sitting in my grandparents kitchen in Brooklyn eating snails in black bean sauce at the ripe age of 4. By the age of 8, I was ordering raw oysters on the half shell as an appetizer and preferred a spicy tuna roll to mac and cheese. I always had an eclectic palate and always very willing to try new foods.

But one style of cooking I never tried until my 20's was Indian. We ate a lot of asian cooking, as my grandfather was the master of szechuan cooking, but he, nor my mother, ever experimented with Indian flavors. So, it was really nice when I was able to cook a curry for my parents and grandparents during Thanksgiving break this year.

I began eating Indian style food when I moved to England. There is a great Indian restaurant near the train station where we live, where Mark and I used to meet after I would get off the train from London. My favorite thing to order is King Prawn Tikka, something that I have not attempted to make at home. However, I have experimented with lots of other dishes, such as curries and dahl.

I love how warm and cozy these dishes are, how inexpensive they are to make, and how loaded they are with fiber! Many Indian dishes are vegetarian and even vegan friendly, packed with pulses or legumes, but versatile enough to add any meat to suit Mark's (or any meat-lover's) palate.

Additionally, Indian dishes are great for the slow cooker - which is one of my favorite kitchen gadgets, as it is the easiest way to make a low-maintenance meal.

Slow Cooker Vegan Dahl

Servings: 4

Prep Time: 10 Minutes

Cook Time: 4 Hours


1.5 Cups Yellow Split Lentils (also known as split peas), Dried (300g)

1 Large Onion, Chopped Small

1 14oz Can Chopped Tomatoes (400g)

1 Tbs Ginger, Minced

1/2 Tbs Garlic, Minced

1 Tbs Curry Powder (Medium)

1 Hot Chilli, Sliced Thinly (optional)

1 tsp. Cumin

1 tsp. Turmeric

Juice of 1 Medium Lemon, additional to serve

3 Cups Water

Salt and Pepper to taste

1 Cup Cilantro, Chopped (garnish)


1. Place all ingredients (except cilantro and additional lemon), in a slow cooker. Set to high for 4 hours and let cook until split peas are fork tender.

2. Before serving, adjust for salt and pepper. Add additional lemon wedges and cilantro to serve

I recommend serving with quinoa or rice, specifically coconut rice would be delicious! Additionally, adding a green, such as spinach or kale, would be a great way to get in an additional green veggie.

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