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If you’re looking for a high-protein, plant-based dinner that’s creamy, comforting, and all made in the slow cooker — this is the dhal.
My Slow Cooker Sri Lankan Red Lentil Spinach Dhal recipe serves up 21.7g protein per portion, with red lentils simmered in coconut milk, tomatoes, and warming spices. Finished with fresh spinach, yogurt, and coriander, it’s a hearty dish that feels both nourishing and satisfying.
Why you'll love this recipe
21.7g protein per portion – a plant-based protein boost.
387 calories – light yet filling, perfect for balanced goals.
Slow cooker friendly – just throw it all in and let it cook.
Sri Lankan-inspired spices – turmeric, cumin, and curry powder.
Creamy + comforting – thanks to coconut milk and red lentils.
Freezer + meal prep friendly – make once, enjoy all week.
Vegetarian + gluten-free – naturally wholesome and inclusive.
This Sri Lankan dhal is my go-to when I want a budget-friendly dinner that feels rich and nourishing but is ridiculously easy to make. Creamy, spiced, and packed with protein — it’s comfort food you’ll want on repeat.
Recipe Info
10 minutes
4 hours (high) or 8 hours (low)
6
Slow Cooker
Ingredients
For the dhal
450g red lentils
400g tin coconut milk
400g chopped tomatoes
500ml vegetable stock
1 red chilli
1 tbsp minced garlic
1 tbsp minced ginger
1 onion
1 tbsp turmeric
1 tbsp cumin
1 tbsp curry powder
1 tsp chilli powder
2 large handfuls fresh spinach
For garnishFresh red chilli
Fresh coriander
Drizzle of yogurt
Instructions
Add all the ingredients to the slow cooker except the spinach.
Cook on high for 4 hours or low for 8 hours, until the lentils are tender and creamy.
If it’s looking too thick, add an extra 100ml water to loosen.
Stir in the spinach 30 minutes before serving.
Garnish with fresh chilli, coriander, and a drizzle of yogurt — then dig in!
My Slow Cooker Cook Book
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CALORIES
387
PROTEIN
21.7g
This Slow Cooker Sri Lankan Red Lentil Spinach Dhal is everything you want in a healthy, plant-based dinner — creamy, nourishing, and naturally high in protein. The lentils soak up all the coconut, tomato, and spice, while the spinach adds a fresh finish. Whether you’re batch cooking for the week, serving it with fluffy rice and naan, or just craving something cosy and satisfying, this dhal is guaranteed to become a go-to.
Why choose this Sri Lankan Red Lentil Spinach Dhal Recipe
Hands-off cooking: The slow cooker does all the work.
High-protein + plant-based: 21.7g protein per serving.
Comfort food made healthy: Creamy, spiced, and under 400 calories.
SWAPS + UPGRADES
Protein boost: Add chickpeas for even more protein and texture.
Leafy green swap: Use kale instead of spinach.
Extra spice: Stir in chilli flakes or fresh ginger at the end.
Creamier: Use full-fat coconut milk for a richer dhal.
Meal prep tip: Freezes well for up to 3 months.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Can I meal prep this dhal?
Yes! Store in airtight containers in the fridge for up to 4 days, or freeze for 3 months.
Can I make it without a slow cooker?
Definitely. Simmer everything on the stove for 35–40 minutes until the lentils are tender, then stir in spinach.
Is this recipe spicy?
It has a mild warmth, but you can reduce or increase the chilli to taste.
What should I serve it with?
Perfect with basmati rice, naan, or flatbreads.
Is this recipe vegan?
Yes, simply skip the yogurt garnish or use a dairy-free alternative.
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