Meatless Monday: Chickpea, and lentil dhal

This tasty dish is packed with vegetable protein from the lentils and chickpeas.  It can also  be varied in many ways.  We like to add cauliflower florets which become flavoured with the spices or you could use diced potatoes or sweet potatoes. 

Chickpea, and lentil dhal
Serves 2-3

You will need

1 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, crushed
75g brown lentils
75g dried chickpeas, cover in water and soak for a few hours or use a 400g can chickpeas
1 tsp turmeric 
1/2 - 1 tsp chilli flakes
1 tsp cumin
1/2 tsp powdered ginger
4 tbsp tomato puree
1 tsp pink salt in 500ml water
handful spinach plus extra to serve
1/2 can coconut milk

Heat the oil and cook the onion for 2 minutes.  Add the garlic and cook for a further minute. Add the chickpeas and lentils, pink salt in water, spices and tomato puree and cook on a medium heat for 30-35 minutes until the chickpeas and lentils are tender and the liquid reduced (add extra water if you need to to prevent catching).  Stir in the spinach and cook for a further minute or two to wilt. Stir in the coconut milk and heat through.  Garnish with spinach leaves.

Serving suggestion- Serve with brown rice.

1 comment:

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