You don’t need a Crock-Pot to make this delicious dhal but it sure makes life a whole lot easier! 

mcith_crock1.jpgCrock-Pot recently launched the Lift & Serve 4.7L Digital Slow Cooker which allows ingredients to be placed inside the pot at the start of the day and left to cook on either’high’ or’low’ for hassle-free meals.

With a capacity of 4.7L, it offers a convenient solution for cooking for a group, if instead of going out you’re hosting at home this winter, and it can free up time otherwise spent cooking to spend with family and friends.

Its fully programmable built-in 20-hour digital timer means meals can be planned in advance, whilst the countdown function makes it simple to monitor the remaining cooking time. 


Alternatively, Crock-Pot has also launched the Multi-size Digital Slow Cooker, which allows enables cooks to create two dishes in one slow cooker, thanks to its split bowl function.

It allows you to customise your cooking thanks to the two interchangeable nesting stoneware bowls – one with a 5.6L capacity (to feed a crowd) and the other with dual 2.4L capacity.

Available at Costco 

We review the Crock-Pot CSC051 Express Pressure and Slow Cooker

Neil Rankin recipes to make the most of your Crock Pot

Butternut, Lentil and Chickpea Dhal Recipe

Serves 6

Cooking time: 4-5 hours (high) or 5-6 hours (low)



·      1 tbsp sunflower oil

·      1 onion, finely chopped

·      2 garlic cloves, finely chopped

·      1 heaped tsp ground coriander

·      2 tsp ground cumin

·      1 heaped tsp ground turmeric

·      ½ tsp cayenne pepper

·      400g butternut squash, peeled and cut into 2cm (prepared weight)

·      2 x 400g tin chopped tomatoes

·      1.2l chicken stock

·      300g red lentils, rinsed and drained

·      400g tin chickpeas, rinsed and drained

·      100g fresh spinach

To serve – fresh spinach leaves, coriander, warm naan bread, lemon zest


·       Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and sauté the onions until softened. Stir in the garlic and cook for a further minute.

·      Stir in the spices and continue to sauté over a low heat for a further few minutes. Spoon the mixture into the removable stoneware bowl if using a pan.

·      Add the butternut squash, chopped tomatoes, stock and lentils. Stir well.

·      Cover and cook on Low for 5-6 hours or High for 4-5 hours.

·      30 minutes before the end of the cooking time, stir in the chick peas and adjust the seasoning.

Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with warm naan bread.