Easy Vegan Lentil and Chickpea Dal
This lentil and chickpea dal is naturally vegan friendly, creamy and easy to make. Rich in protein with the added chickpeas, it makes a delicious and nutritious meal. Bulk cook this to make for the week ahead.
What goes into an easy dal?
Red lentils- these are such a great lentil for a dal, they absorb quickly, and cook quickly. It helps if you wash and soak them before cooking to cut down on the simmering time.
Chickpeas- Vegan’s love an excuse to get a bit more protein in each meal, this time it’s from chickpeas. They bulk out the dal as well as adding a great texture.
Turmeric and Cumin- Nothing adventurous with these two spices, but they’re easy to get ahold of at the supermarket. A great combination for simple but tasty flavours.
Veggie stock- This is a great way to add in a little extra flavour instead of just using water. A basic stock cube will help add salt and a little flavour to the recipe.
Fresh lime- This is such a key ingredient as it slices through the creamy dal. The acidity really brings out all of the flavours from the ginger, garlic and chilli.
Soak the lentils- Whilst chopping the garlic, onion and chilli, whack the lentils in a bowl of water just to help them soak. It cuts down the time to cook them.
Add a little more stock- Depending on how long you’ve soaked the lentils will depend on the stock. You might find the lentils are extra thirsty, so add a little water at a time if they soak too quickly.
Taste test- Try taste testing to see if you need a little more lime, chilli, salt or spice to the dish.
Lentil and Chickpea Dal
- 1 tbsp coconut oil or garlic olive oil
- 1 thumb sized piece of ginger finely chopped
- 1 red onion finely diced
- 3 cloves garlic finely chopped
- 1 green chilli finely chopped
- 200 g red lentils
- 400 g tinned chickpeas drained and rinsed
- 400 ml veggie stock boiling water and stock cube
- 1 tsp turmeric
- 1 tbsp cumin
- 2 tbsp favourite chutney
- 1 tsp chilli flakes
- salt to season
- Start by adding the oil to a large pot, placing on a low heat then fry off the chilli, onion and ginger for around 4 minutes before adding in the chopped garlic
- Drain and rinse the chickpeas along with the lentils before adding to the pot, add in the turmeric and cumin, fry for a minute or two before adding the veggie stock, leave to bubble for around 15-20 minutes
- Squeeze in the lime juice, a good pinch of salt and taste test, adding a little more spice if needed
- Garnish with your favourite chutney and serve with chilli flakes, then mop up with a pack of poppadoms