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)
- 1 pound yellow split peas
- 3 tablespoons coconut oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1 jalapeno, seeded, minced
- 1 tablespoon cumin seeds
- 1 teaspoon ground coriander
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- 1 (28-ounce) can diced tomatoes (do not drain)
- 3 cups vegetable broth
- 1-1/2 cups water
- 1 tablespoon granulated sugar
- 1/4 cup finely chopped cilantro plus whole leaves for garnish
- Run split peas under water, discarding any debris. Drain.
- In a large skillet over medium-high heat, melt coconut oil. When hot, add onions and cook, stirring often, until softened.
- Add garlic, ginger, jalapeno, cumin, coriander, turmeric, and garam masala. Cook, stirring often, for 1 to 2 minutes.
- Transfer lentils and onion mixture to slow cooker. Add tomatoes, broth, water, and sugar.
- Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
- Stir in chopped cilantro. Serve garnished with cilantro leaves.