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Slow cooker dhal soup

Slow cooker dhal soup


Throw everything in the slow cooker in the morning and you’ve got yourself the easiest, most flavoursome dahl for dinner

  • Feeds 4 Feeds 4
  • Ready in 8 hours 20 minutes

Each serving contains

  • Energy
    1426kj 338kcal
  • Fat
    Low 10%
  • Saturates
    Low 25%
  • Sugar
    Low 11%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 50g

Bring Co-op to your front door

Big Bag Option


  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 5cm ginger, grated
  • 500g butternut squash, peeled and cut into bite-size pieces
  • 2 tsp ground cumin
  • 1 tsp each turmeric and ground coriander
  • 1 tsp chilli flakes (optional)
  • 250g dried red lentils
  • 2 x 200ml can Co-op light coconut milk
  • 1 vegetable stock cube
  • Fresh coriander, finely chopped chilli and toasted flatbreads, to serve


  1. In a slow cooker, combine the onion, garlic, ginger, butternut squash and spices
  2. Stir in the lentils and coconut milk, then fill the empty can with water and add, along with the stock cube
  3. Cook on low for 8 hours
  4. Mash the butternut lightly with the back of a wooden spoon, leaving some pieces whole
  5. Garnish with the coriander and chilli and serve with the toasted flatbreads