Slow Cooker Lentil Dahl (Gluten, Yeast & Dairy Free)

So I have been vegetarian now for 9 days and I am loving it. My energy was quite low for the first 5 days but once you get past that detox period the whole body just feels lighter and cleaner. I would encourage anyone to do what I did and reduce red meat or source an organic supplier, cut back on chicken and pork especially and eat more fish to begin with and then make that leap as you wont regret it. I love my slow cooker as you know and this veggie concoction did not disappoint. Lentils are known as a powerhouse of nutrition because they are a great source of potassium, calcium, zinc, niacin, vitamin k, dietary fibre, lean protein, folate and iron. If you experience any flatulence this will subside as your body adjusts to this new power food. They lower cholesterol, reduce the risk from heart disease, improve digestive health, stabilise blood sugar, help with weight loss and increases our energy.
1 onion, finely chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 courgette, chopped
100g red lentils
1 tin chickpeas
1-2 inches of fresh ginger, grated
3 tsp of curry powder (mild or medium)
1-2 tsp turmeric
3 tomatoes, finely chopped
400ml of hot water
2 tbsp of dairy free coyo yoghurt
Optional: serving of broccoli
1. Prepare the ingredients
2. Add all ingredients apart from the coyo yoghurt to the slow cooker
3. Turn your slow cooker to slow and cook for 6-8 hours or if you want a faster meal cook on high for 4-5 hours.
4. Stir occasionally during cooking. You may need to add more liquid if it needs it.
5. If you like a creamier dahl, stir in a couple of tbsp of coconut milk.
6. Cook extra vegetables if you want
7. Enjoy & Serve