Slow Cooker Chickpea and Lentil Dahl

• total time: 9 hours 30 minutes

Ingredients

250g dried lentils (ensure they’re gluten free!)

1 x 400g tin of chickpeas + the water (don’t drain it!)

400ml full-fat coconut milk

1 red onion (finely chopped)

3 tsp chopped garlic

500ml gluten free veg stock

1 x 400g tin chopped tomatoes

1 tsp cumin

1 tsp turmeric

1 tsp garam masala

1 tsp curry powder

TO SERVE:

Lime wedges

Fresh coriander

75g cashew nuts

Directions

Add everything to the slow cooker and cook on high for 2-3 hours or low for 6 hours. If you find it becomes to dry then you can add a little extra water. If it’s too sloppy then adjust the slow cooker lid so it’s at a right angle and letting out some of the steam whilst on high for around 1 hour.

Serve with fresh coriander and a squeeze of lime. For the cashews, toast lightly in a pan until they started to brown and then sprinkle on top of the dahl. Goes well with rice or a naan bread. Enjoy!! #theglutenfreeblogger#glutenfree #slowcooker #slowcookerrecipe #slowcookercurry #veganslowcooker #glutenfreemealsuk #budgetmeal