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  • Writer's pictureElena

Lentil and Chickpea Dahl in 15 minutes

This recipe has become a family favourite in our house over the last year. Ever since I completed the Vegan cookery course with the Happy Pear these I have played around with this recipe and adapted it several times but still come back to the basic ingredients as they are so delicious.

The great thing is that there are not very many ingredients and its full of vitamins, essential nutrients and protein to help our immune system, brain function, vital organs and overall energy levels to sustain effective concentration and demands on our body throughout the day

You can serve it with white or brown rice, depending on your preference, and by all means add some Naan or pitta bread as a side order to increase your carbohydrate intake.


3 x cloves of garlic

A thumb size piece of fresh ginger

5 scallions or a one medium white onion.

1 to 2 tablespoons of virgin olive oil.

1x 400g can of lentils, or you can of course prepare them from dried lentils if you have more time to do so.

1x 400g can of chickpeas

10 cherry tomatoes

1 x 400ml can of coconut milk

A large handful of fresh spinach

2 tablespoons of curry powder

2 teaspoons of cumin powder

1 tablespoon of tamari/soy sauce

1 teaspoon of salt

Half a teaspoon of fresh black pepper

Juice of half a lime

How to prepare:

Peel and finely chop the garlic, scallions or onion and ginger.

Drain the lentils and chickpeas and rinse them thoroughly.

Chop cherry tomatoes in half.

Heat the pan and add the oil on a high heat.

Add the ginger, scallions or onion and ginger and cook for 1 to 2 minutes.

Add the cherry tomatoes and cook for another 2 minutes.

Add all remaining ingredients, except the spinach and bring to the boil, then lower the heat and allow to simmer for another 4 to 5 minutes. Be sure to stir it ocassionally so that the ingredients do not stick to the pan.

Finally add the spinach, cover the pan and remove from the heat. This will enable the spinach to wilt and cook slightly but not overcook.

Serve with pitta bread, naan bread or rice of your choice.

You can also garnish with some coriander or chili flakes if you wish.

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