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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2. 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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3. Add garlic, ginger, jalapeno, cumin, coriander, turmeric, and garam masala. Cook, stirring often, for 1 to 2 minutes.

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4. Transfer lentils and onion mixture to slow cooker. Add tomatoes, broth, water, and sugar.

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5. Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.

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6. Stir in chopped cilantro. Serve garnished with cilantro leaves.

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