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.
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
Video
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.