Slow cooker split pea and spinach dal recipe
 Nothing says comfort food like a big bowl of this super simple, creamy dal. Spend five minutes preparing this recipe then let the slow cooker take over! It’s easily made vegan by swapping the yoghurt for a non-dairy variety. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £2.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. Each serving provides 414 kcal, 20.9g protein, 56.6g carbohydrate (of which 4.4g sugars), 8.3g fat (of which 3.9g saturates), 1.5g fibre and 1.17g salt. 1 vegetable stock cube, crumbled350g/12oz dried yellow split peas 1 red onion, finely chopped2 garlic cloves, crushed4 tsp mild curry powder1 tsp ground cumin150–200g/5½–7oz baby spinach leaves1 lemon, cut in halfsalt and freshly ground black pepper300g/10½oz long-grain (or basmati) rice, cooked, to serve200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve 1 vegetable stock cube, crumbled 350g/12oz dried yellow split peas 1 red onion, finely chopped 2 garlic cloves, crushed 4 tsp mild curry powder 1 tsp ground cumin 150–200g/5½–7oz baby spinach leaves 1 lemon, cut in half salt and freshly ground black pepper 300g/10½oz long-grain (or basmati) rice, cooked, to serve 200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve Method Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes.Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges.Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Recipe tips For a fruity, fresh Indian-style chutney, finely chop 75g/2¾oz dates and ½ red onion. Mix with 2 tablespoons barbecue sauce and 1 tablespoon lemon juice. This chutney works brilliantly with the creamy dal and yoghurt. For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours. Any leftovers can be frozen for up to 3 months. If you're following the budget slow cooker vegetarian meal plan for four, remember to save 50g spinach from your pack for Day 3.