Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make—everything goes straight into the slow cooker, and the result is a flavorful, satisfying curry that feels like it’s been simmering for hours. The red lentils cook down to create a rich, velvety texture, while the coconut milk and curry paste give it depth and creaminess. The butternut squash adds sweetness and color, and if I top it with crispy fried paneer, it becomes an extra special treat. It’s wholesome, filling, and budget-friendly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Onion, peeled and chopped
3 Cloves Garlic, or 3 tbsp of frozen/jar
2 tbsp Ginger, fresh or frozen/jar
2 tsp Ground cumin
4 tbsp Curry paste
250 g (9 oz) Red lentils, rinsed
400 ml (12 fl oz) Reduced fat coconut milk
400 g (14.5 oz) Tinned chopped tomatoes
300 g (11 oz) Butternut squash cubes, fresh or frozen
100 ml (0.5 cups) Vegetable stock, see notes

To serve:
2 tsp Sunflower oil
225 g (8 oz) Paneer, cut into large chunks

Directions

1. I rinse the red lentils thoroughly under cold water until the water runs clear.

2. I place the lentils, onion, garlic, ginger, ground cumin, curry paste, coconut milk, chopped tomatoes, butternut squash, and vegetable stock into the slow cooker.

3. I stir everything together well, then cover and cook on HIGH for 6 hours or LOW for 8–9 hours until the lentils are tender and creamy.

4. If the dahl looks too thick near the end of cooking, I stir in an extra 100–200 ml (0.5–1 cup) of vegetable stock to reach my desired consistency.

5. For the optional topping, I heat sunflower oil in a frying pan and fry the chunks of paneer until golden and crispy on all sides.

6. I serve the dahl in bowls topped with the crispy paneer and a sprinkle of fresh coriander, if I have some on hand.

Servings and Timing

This recipe serves 6 people. It takes about 5 minutes to prepare and 6 hours to cook on HIGH (or 8–9 hours on LOW), for a total of around 6 hours and 5 minutes. It’s ideal for slow weekend cooking or preparing ahead for easy weekday meals.

Variations

I like to play around with different flavors depending on my mood. Sometimes I add spinach or kale during the last 30 minutes of cooking for extra greens. For a spicier version, I stir in chili flakes or use a hotter curry paste. If I want a creamier texture, I add an extra splash of coconut milk before serving. For a vegan version, I skip the paneer or replace it with tofu fried until crisp. It’s also great served over rice, with naan, or even scooped up with flatbread.

Storage/Reheating

Leftovers keep beautifully. I store them in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. When reheating, I warm it gently on the stove or in the microwave, adding a splash of water or stock to loosen it up if it’s too thick. The flavors often deepen overnight, making it even more delicious the next day.

FAQs

Can I make this recipe vegan?

Yes, the dahl itself is already vegan if I skip the paneer or replace it with tofu or chickpeas.

Can I use a different curry paste?

Absolutely. I often use korma for mild flavor or madras for extra spice, depending on my taste.

How do I stop the lentils from sticking?

I make sure there’s enough liquid in the slow cooker and stir once or twice during cooking if possible.

Can I cook this on the stove instead?

Yes, I simmer everything in a large pot over low heat for about 40–45 minutes, stirring occasionally and adding more stock as needed.

What type of lentils work best?

Red lentils are ideal because they cook down quickly and create a smooth, creamy texture.

Can I make this without coconut milk?

Yes, I can replace it with extra stock and a spoonful of yogurt or cream before serving for richness.

How can I make it thicker?

I remove the lid during the last 30 minutes of cooking to let some liquid evaporate, or mash a few of the lentils with a spoon.

Can I add other vegetables?

Definitely. Sweet potatoes, carrots, or peppers all work beautifully in this recipe.

Is this dish spicy?

It depends on the curry paste I use. I can choose a mild one for gentle warmth or add chili for more heat.

What’s the best way to serve it?

I love it with basmati rice, naan bread, and a spoonful of yogurt or mango chutney on the side.

Conclusion

This Red Lentil Dahl is one of my favorite comfort dishes to make in the slow cooker. It’s hearty, creamy, and bursting with fragrant spices, all with minimal effort. Whether I serve it as a simple vegan meal or top it with crispy paneer, it always hits the spot. It’s the perfect fakeaway that proves homemade curry can be both easy and incredibly satisfying.