Can I prepare all four recipes in one slow cooker session?

No, each recipe requires its own slow cooker as they have different ingredients, liquid ratios, and cooking requirements. However, you can prepare one recipe at a time using the same slow cooker throughout the week

What type of lentils should I use for each recipe?

Red lentils work best for dal and hummus as they break down into a creamy texture. Brown or green lentils are better for pilaf and soup as they hold their shape during cooking. Check the video for specific recommendations for each variant

How can I adjust the consistency of these slow cooker recipes?

For thicker recipes, reduce the stock by 0.25 to 0.5 litres at the start. For thinner consistency, add more stock during cooking in 100 ml increments. Soups and dals are more forgiving with liquid adjustments than pilaf

Can I prepare these recipes ahead of time?

Yes, all four recipes store well in the refrigerator for 4-5 days in airtight containers. Most can also be frozen for up to 3 months (hummus is best used fresh). Reheat gently on the stovetop, adding a splash of water or stock if needed to restore desired consistency

Pantry Recipes: Lentils, 4 ways.

by Ethan Chlebowski

Vegetarian

Published 5 May 2026Original video

This collection of four lentil recipes showcases the versatility of this humble, protein-packed pulse. From a warming Red Lentil Dal to a hearty Lentil Soup, a fragrant Lentil Pilaf, and a creamy Lentil Hummus, you'll discover multiple ways to transform dried lentils into satisfying dishes. Whether you're looking for a quick weeknight dinner or exploring new flavour combinations, these recipes make excellent use of affordable pantry ingredients. Each recipe can be adapted for slow cooker cooking to develop deeper flavours with minimal effort

Video thumbnail: Pantry Recipes: Lentils, 4 ways.

Watch: Pantry Recipes: Lentils, 4 ways.

Original recipe video — click to play

Original video by Ethan Chlebowski19k likes on YouTube

15 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 15 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 30-45 minutes stovetop

Ingredients

Servings:

Essential

dried lentils (red, brown, or green)
Quantity varies by recipe variant. See individual recipe instructions.
vegetable or chicken stock
Quantity varies by recipe variant. Reduce by 0.25-0.5 litres for slow cooker.

Aromatics

onion, finely diced
Quantity varies by recipe variant.
garlic cloves
, minced
Quantity varies by recipe variant.

Seasonings

salt
To taste. Add in final 30 minutes.
black pepper, freshly ground
Add in final 30 minutes

Optional spices

cumin(optional)
For dal variant.
turmeric(optional)
For dal variant.
coriander
(optional)
For various recipes.

Optional finishing

fresh herbs, chopped(optional)
Add in final 30 minutes
Coriander, parsley, or mint depending on recipe variant.
lemon juice or vinegar(optional)
Add in final 30 minutes
For brightness and balance.

Method

1
Rinse dried lentils under cold running water to remove any dust or debris. Drain well.
~5 mins
Tip: This step is important for all four recipe variants.
2
Prepare your slow cooker by adding the rinsed lentils, stock, and aromatics (diced onion and minced garlic). Stir well to combine.
~5 mins
Tip: Exact quantities depend on which recipe variant you are preparing. See video for specific measurements per recipe.
3
Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are completely tender. Cooking time may vary slightly depending on lentil type and age.
~6 hrs
Tip: Red lentils cook faster than brown or green varieties. Check at the lower end of the time range for red lentils.
4
For dal recipes: Stir in spices such as cumin and turmeric partway through cooking if desired. In the final 30 minutes, add salt, pepper, fresh herbs, and a squeeze of lemon juice or splash of vinegar to taste.
~30 mins
Optional step
Tip: Red Lentil Dal variant. Adjust consistency with additional stock if needed.
5
For soup recipes: Once lentils are tender, season with salt and pepper. Add fresh herbs and lemon juice in the final 30 minutes. Blend partially for a chunky consistency or fully for a smooth soup, depending on preference.
~30 mins
Optional step
Tip: Lentil Soup variant. Add any additional vegetables in the slow cooker alongside lentils if desired.
6
For pilaf recipes: Once lentils are tender and stock is absorbed, fluff with a fork. Add salt, pepper, and fresh herbs in the final 30 minutes. Serve warm, optionally with toasted nuts or dried fruits.
~30 mins
Optional step
Tip: Lentil Pilaf variant. Use slightly less stock for this recipe to achieve a drier texture.
7
For hummus recipe: Once lentils are completely soft, transfer them to a food processor with a little reserved cooking liquid, garlic, lemon juice, tahini (if using), and salt. Blend until smooth and creamy, adding more cooking liquid as needed to reach desired consistency.
~15 mins
Optional step
Tip: Lentil Hummus variant. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: No, each recipe requires its own slow cooker as they have different ingredients, liquid ratios, and cooking requirements. However, you can prepare one recipe at a time using the same slow cooker throughout the week

Comments

No comments yet — be the first to share your experience!