The dinner that cooks while I get on with my life
This slow cooker lentil and sweet potato dhal is my favourite kind of helpful. You chuck everything in, walk away and later on you have a warm, thick bowl of comfort that tastes like you put in effort. I do not mind standing at the counter stirring sometimes, but on tired days I want dinner to meet me halfway.
It belongs in my healthy dinners for low-energy evenings collection because it is reliable, filling and the leftovers are actually better the next day, which feels like a small domestic victory.
Lentils are cheap, steady and genuinely satisfying
Red lentils break down into a creamy texture without any blending, which is perfect when I want that velvety feel but cannot be bothered with gadgets. They also bring protein and fibre so the bowl keeps you full, not snacking an hour later.
If you like lentil-based comfort but want it quicker and tomato-forward, chickpea spinach shakshuka in one pan scratches a similar itch with less waiting.
Sweet potato makes it feel richer without being heavy
Sweet potato melts into the dhal, adding a gentle sweetness that balances spices and makes the texture feel lush. It is also the reason my kids and my tired friends are more likely to eat this without suspicious questions.
When I want a different kind of cosy that still fits a busy evening, I reach for miso salmon with roasted tender greens and let the oven do the work instead.
A slow cooker recipe that still tastes bright
Slow cooker meals can sometimes end up tasting a bit flat, like everything has politely agreed to be beige. Lemon juice at the end and a proper salt check fixes that. A swirl of yoghurt or coconut yoghurt helps too, creamy, tangy, and it makes the spices pop.
For another low-effort plan that does well as leftovers, harissa turkey meatballs with hidden courgette are excellent alongside rice, and for faster bowls, ginger tofu soba stir-fry bowl is my 15-minute rescue.
Ingredients (serves 4)
- 250 g red split lentils
- 500 g sweet potato, peeled and cut into 2 cm cubes
- 1 large onion, finely chopped (about 200 g)
- 3 cloves garlic, finely chopped
- 2 tsp fresh ginger, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chilli flakes (optional)
- 1 tbsp tomato purée
- 1 x 400 g tin chopped tomatoes
- 1 x 400 ml tin light coconut milk
- 600 ml vegetable stock (or water plus 1 low-salt stock cube)
- 1 tsp fine salt, plus more to taste
- Black pepper
- 200 g baby spinach (optional, stirred in at the end)
- 1 lemon, juiced
- 20 g fresh coriander, chopped
To serve
- 250 g cooked brown rice or basmati rice
- 4 tbsp yoghurt or coconut yoghurt
- 4 tbsp mango chutney or lime pickle (optional)
Ingredient notes
Rinse the red lentils well until the water runs mostly clear. It stops them turning gummy and helps the dhal taste clean rather than dusty. Sweet potato cubes should be fairly small so they soften properly in the slow cooker without needing extra time.
Coconut milk adds body and makes the spices feel rounded. Light coconut milk keeps the fat lower, but full-fat is lovely if you want a richer bowl. If you cannot do coconut, use 200 ml crème fraîche at the end, or a mix of oat cream and a squeeze of lemon for brightness.
Equipment
A slow cooker, ideally 3.5 to 5 litres, is the main player here. I like one with a removable pot because it is easier to wash and less likely to make me sigh loudly at the sink.
You also want a decent knife and chopping board and a fine grater for ginger. I know grating ginger feels like effort, but it melts into the dhal and gives it a fresher flavour than dried ginger ever will.
Instructions
Step 1: Prep the base
Rinse the lentils in a sieve until the water runs mostly clear.
Add lentils, sweet potato, onion, garlic, ginger, cumin, coriander, turmeric, chilli flakes, tomato purée, chopped tomatoes, coconut milk and stock to the slow cooker. Stir well and season with 1 tsp salt and black pepper.
Step 2: Cook low and slow
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the sweet potato is tender and the lentils have broken down into a thick dhal.
Stir once or twice if you are around, but it will cope if you are not.
Step 3: Finish for flavour
Stir well to break up any remaining sweet potato chunks, they should mash easily. If using spinach, stir it in and let it wilt for 2 minutes.
Add lemon juice and taste for salt. Finish with chopped coriander.
Technique Notes
Slow cookers vary, so treat the times as a range rather than a promise. If your dhal looks too thick, add a splash of hot water and stir. If it looks too thin near the end, crack the lid and cook on HIGH for 20 minutes so it reduces.
The lemon at the end matters. Acid wakes up slow-cooked flavours and makes the spices taste clearer. I also find that dhal needs a bit more salt than you think, especially if you have used water instead of stock, so taste and adjust right before serving.
Serving Suggestions
I love this on rice with a swirl of yoghurt, coriander and a tiny spoon of lime pickle for those sharp, salty bites. The contrast makes the bowl feel complete, creamy, fresh, then a little jolt of tang.
If you want to keep it lighter, skip rice and serve with a pile of chopped cucumber and tomatoes plus warm wholemeal chapatis. It is still filling, but it feels less like you need to unbutton something afterwards.
Wine and Beer Pairings
For wine, a dry off-dry Riesling works beautifully with dhal, the acidity and slight fruitiness sit nicely with turmeric and cumin without making the spices taste harsh. A chilled, aromatic Viognier is also a good match, it has enough texture for coconut milk and the floral notes suit ginger.
For beer, a light lager is refreshing alongside warm spices, especially with a squeeze of lemon in the dhal. If you want something with more character, a Belgian-style blonde ale works well, it has gentle sweetness and spice that echoes the seasoning without turning cloying.
Frequently asked questions
Can I put dry lentils straight into the slow cooker?
Yes, red split lentils cook well this way, but rinse them first. It improves texture and reduces foam.
Can I make slow cooker dhal without coconut milk?
Yes. Use extra stock and stir in yoghurt, oat cream or crème fraîche at the end. Add lemon to keep it bright.
Why is my lentil dhal watery?
It might need more time or your slow cooker runs cooler. Cook with the lid slightly ajar for the last 20 to 30 minutes to reduce, or stir in a spoon of tomato purée.
Can I freeze lentil sweet potato dhal?
Absolutely. It freezes brilliantly. Cool fully, portion and freeze for up to 3 months.
Is this dhal suitable for meal prep?
Yes. The texture thickens in the fridge and the flavour improves. Add a splash of water when reheating and it’s good as new.
Tips for Success: slow cooker lentil sweet potato dhal
Cut sweet potato evenly. If some cubes are tiny and some are massive, you get a weird mix of mush and firm chunks. I aim for 2 cm cubes because they soften well and still give a bit of body.
Finish with lemon and fresh herbs every time, even if you think you cannot be bothered. That final squeeze is the difference between a bowl that tastes flat and one that tastes lively. I also keep a jar of lime pickle in the fridge for instant punch.
Variations
For extra protein and texture, stir in 200 g cooked chickpeas at the end. They hold their shape and make the dhal feel even more substantial without changing the cooking.
If you want a greens-heavy version, add 200 g chopped kale for the last 30 minutes on HIGH so it softens but stays green. You can also swap sweet potato for butternut squash, similar sweetness, slightly nuttier flavour.
Storage and Reheating: slow cooker lentil sweet potato dhal
Store slow cooker lentil sweet potato dhal in airtight containers in the fridge for up to 4 days. It thickens as it sits, which is normal and honestly quite nice.
Reheat on the hob over a low heat with a splash of water or stock, stirring often until hot. The microwave works too, use medium power and stir halfway. Add lemon and coriander after reheating for the freshest flavour.
Nutrition Information
Red lentils and sweet potato provide fibre and complex carbohydrates for steady energy, plus plant-based protein that keeps you satisfied. Turmeric and ginger add anti-inflammatory compounds, while spinach increases iron and vitamin A.
For lower fat, choose light coconut milk and skip yoghurt toppings, or use a reduced-fat yoghurt. For a lower sodium version, use water instead of stock and season lightly, then rely on lemon, coriander and spice for flavour. This recipe is naturally dairy-free if served with coconut yoghurt, and it’s gluten-free as long as your stock cube is gluten-free.
Slow Cooker Lentil Sweet Potato Dhal
Ingredients Â
- 250 g red split lentils
- 500 g sweet potato peeled and cut into 2 cm cubes
- 1 onion large, finely chopped (about 200 g)
- 3 cloves garlic finely chopped
- 2 tsp Fresh Ginger finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chilli flakes optional
- 1 tbsp tomato purée
- 400 g chopped tomatoes 400 g tin
- 400 g light coconut milk 400 ml tin
- 600 ml vegetable stock or water plus 1 low-salt stock cube
- 1 tsp fine sea salt plus more to taste
- Black pepper
- 200 g baby spinach optional, stirred in at the end
- 1 lemon juiced
- 20 g fresh coriander chopped
To serve
- 250 g rice cooked, brown rice or basmati rice
- 4 tbsp yoghurt or coconut yoghurt
- 4 tbsp mango chutney or lime pickle, optional
InstructionsÂ
Prep the base
- Rinse the lentils in a sieve until the water runs mostly clear.
- Add lentils, sweet potato, onion, garlic, ginger, cumin, coriander, turmeric, chilli flakes, tomato purée, chopped tomatoes, coconut milk and stock to the slow cooker. Stir well and season with 1 tsp salt and black pepper.
Cook low and slow
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the sweet potato is tender and the lentils have broken down into a thick dhal.
- Stir once or twice if you are around, but it will cope if you are not.
Finish for flavour
- Stir well to break up any remaining sweet potato chunks, they should mash easily. If using spinach, stir it in and let it wilt for 2 minutes.
- Add lemon juice and taste for salt. Finish with chopped coriander.