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creamy dal

Dinner Recipe

Vegan Lentil and Chickpea Dal

easy chickpea and lentils dal vegan

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.

easy vegan chickpea and lentils dal


Cooking tips: 

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. 

 

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easy vegan chickpea and lentils dal

easy chickpea and lentils dal 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.
Prep Time 15 minutes
Cook Time 17 minutes
Servings 2 people

Ingredients
  

  • 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

Serve with:

  • 2 tbsp favourite chutney
  • poppadoms
  • 1 tsp chilli flakes
  • salt to season

Instructions
 

  • 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

Notes

You may need to add a little more water depending on how long you soaked the lentils for. Just add in around 50ml at a time so you don't end up with a watery dal.