Dahl is a thick stew made with lentils, it is often made with ghee but this version is vegan.  It is incredibly simple, satisfying, and good for you!  I love all the spices that are traditionally used: paprika, mustard, coriander, turmeric, cinnamon, and cumin.  Such warm combinations. This is my take on a red lentil dahl made in a crockpot. I added coconut milk because I love the flavor and texture so much! Saute a few ingredients in the morning and throw the rest of the ingredients in the pot.  Then you get to come home to a delicious smelling dinner, this crock-pot cooking is pretty sweet!  We serve this traditionally with basmati rice, if you can find roti it is also a delicious combination.

Red Lentil Dahl

• 1 small onion diced
• 1 small hot pepper of your choice – I used a wonderful pepper that my niece brought me a few weeks ago from her family garden, it was delicious and added some heat!
• 2 cloves garlic minced
• 1-2 tablespoons minced ginger
• 2 teaspoons garam masala ( or curry powder)
• 3/4 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon mustard seed
• salt to taste
• 2 cups red lentils
• 1 can diced tomatoes
• 1 can coconut milk (I used light)
• 3 to 4 cups vegetable broth
• 1 package frozen spinach

1. Heat 2 tablespoons of oil in a saute pan
2. Add onion and hot pepper, cook until softened (about 5 minutes)
3. Add ginger and garlic, cook until fragrant
4. Add all the spices and cook for 3-5 minutes until toasted and very fragrant
5. Add lentils to crock-pot and scrape in onion mixture
6. Add the tomatoes, coconut milk, and broth, stir to combine
7. Add frozen spinach  – I didn’t even chop it!
8. Turn crockpot on low and cook for 8-10 hours

Basmati Rice

We use a rice cooker, I love to add a cinnamon stick during cooking and stir in a small amount of butter or margarine at the end of cooking ( 1 tablespoon for two cups of dry rice).  Something I have learned about basmati is it turns out best with lots of rinsing!  It then cooks up with that wonderful fluffy texture.  Put the rice in a bowl or pot and keep running water over and draining until the water you pour off is clear (or almost I only have so much patience sometimes!)