Silver Beet Dhal

IMG_4278Marilyn made this delicious winter dish from the new Australian Women’s Weekly  recipe book “Slow Cooker: The Complete Edition”. This meal is perfect for the colder weather – satisfying, warming and nutrient dense. We’ve made some adaptions to the original recipe, increasing the nutrient and fibre density a little. Yum!


What you’ll need…

– 500g French Green Lentils

– 45g organic olive oil

– 2 medium brown onions, chopped finely

– 3 garlic cloves, crushed

– 4cm piece fresh ginger, grated

– 1 fresh long green chilli, finely chopped

– 2tbsp black mustard seeds

– 1tsp cumin seeds

– 1tbsp ground coriander

– 2tsp ground turmeric

– 1tsp garam masala

– 1 tin (794g) Muir Glen Organic Fire Roasted Crushed Tomatoes

– 3 cups vegetable stock

– 2 cups water

– 10 medium silver beet (swiss chard) leaves, stems removed, chopped coarsely

– 1 head cauliflower, chopped into florets

– 1 small butternut pumpkin (about 750g), chopped into bite-sized pieces


What to do…

– Rinse green lentils under cold water until water runs clear; drain

– Heat olive oil in a large frying pan; cook onion, garlic, ginger, chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant.

– Place onion mixture into a 4.5L slow cooker; stir in tomatoes, stock, the water, and green lentils. Cook, covered, on low, for 8hrs.

– Add in cauliflower and pumpkin. Continue to cook, covered, on low, for a further 2hrs.


Happy cooking 🙂

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