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Slow Cooker Lentil Soup (Dhal)

Split peas are loaded with protein, fiber, and other health-promoting nutrients, making them the perfect choice for a hearty slow cooker meal. This simple Indian-inspired split pea soup, teeming with nutrition, is a welcome vegan dinner recipe that saves time and deliciously fills hungry tummies at the end of a long cold day.
Split peas are loaded with protein, fiber, and other health-promoting nutrients, making them the perfect choice for a hearty slow cooker meal. This simple Indian-inspired split pea soup, teeming with nutrition, is a welcome vegan dinner recipe that saves time and deliciously fills hungry tummies at the end of a long cold day.

Slow Cooker Lentil Soup (Dhal)

Serves 6

Ingredients:

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  • 1 pound yellow split peas
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  • 3 tablespoons coconut oil
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  • 2 onions, finely chopped
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  • 3 cloves garlic, minced
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  • 2 tablespoons grated fresh ginger
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  • 1 jalapeno, seeded, minced
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  • 1 tablespoon cumin seeds
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  • 1 teaspoon ground coriander
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  • 2 teaspoons turmeric
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  • 1 teaspoon garam masala
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  • 1 (28-ounce) can diced tomatoes (do not drain)
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  • 3 cups vegetable broth
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  • 1-1/2 cups water
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  • 1 tablespoon granulated sugar
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  • 1/4 cup finely chopped cilantro plus whole leaves for garnish

Directions:

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  1. Run split peas under water, discarding any debris. Drain.
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  3. In a large skillet over medium-high heat, melt coconut oil. When hot, add onions and cook, stirring often, until softened.
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  5. Add garlic, ginger, jalapeno, cumin, coriander, turmeric, and garam masala. Cook, stirring often, for 1 to 2 minutes.
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  7. Transfer lentils and onion mixture to slow cooker. Add tomatoes, broth, water, and sugar.
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  9. Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
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  11. Stir in chopped cilantro. Serve garnished with cilantro leaves.

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