LENTIL AND CHICKPEA DHAL

Jan 16

Save on the washing up and make this delicious one-pot warming dish. It’s made with store cupboard essentials and is super simple to make. The coconut milk makes this dhal extra creamy and the chickpeas provide a boost of fibre and protein. Enjoy with brown rice or serve with a naan bread.

INGREDIENTS

Servings: 4

Time to create: 35 minutes

1 red onion, finely diced

2 cloves of garlic, peeled and finely diced

1 thumb size piece of ginger, peeled and finely diced

1 tin (400g) of green lentils (drained)

1 tin (400g) of chickpeas (drained)

1 tin (400g) coconut milk

4 plum tomatoes, cut into eighths

4 frozen cubes of spinach

1 tbsp tomato puree

1 tbsp olive oil

1 tsp cumin

1 tsp curry powder

1 tsp paprika

1 tsp chilli powder

Serving suggestion: Brown Rice and fresh coriander

Method…

Heat the olive oil in a large pan and add the onion, garlic and ginger. Once the onion has soften, after approximately 8 minutes, add the spices and cook for a further 3 minutes. Use a wooden spoon to stir and ensure the spices evenly coat the mix.

Add the lentils and chickpeas and continue to stir for 5 minutes before adding the coconut milk, tomato puree and tomatoes. Bring to the boil, before reducing to a simmer and cooking for 30 minutes. Stir regularly to ensure the dhal does not stick to the dish.

Add the frozen spinach 5 minutes before you wish to serve. Stir until the spinach has thawed and is mixed into the dish.

Serve with brown rice and a sprinkle of fresh coriander.