Red Lentil and Chickpea Dahl
A creamy, budget-friendly vegan dahl made from pantry staples, with roughly 20 g of protein per serve.
Ingredients
- 1 tbsp vegetable oil
- 1 brown onion diced
- 3 cloves garlic crushed
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp chilli flakes optional
- 300 g dried red lentils rinsed well
- 400 g can diced tomatoes
- 400 g can chickpeas drained and rinsed
- 270 ml can light coconut milk
- 3 cups vegetable stock or water
- 1 lemon juiced
- salt to taste
- fresh coriander and steamed rice to serve
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft.
- Add the garlic and ginger and cook for 1 minute, then stir in the cumin, coriander, turmeric and chilli and cook for 30 seconds until fragrant.
- Add the rinsed lentils, tomatoes, coconut milk and stock. Bring to the boil, then reduce to a simmer.
- Simmer uncovered for 15 to 20 minutes, stirring often, until the lentils have broken down and the dahl is thick and creamy. Add more water if it gets too thick.
- Stir in the chickpeas and cook for 3 to 4 minutes to heat through.
- Add the lemon juice and season with salt. Serve with rice and fresh coriander.
Notes
Dahl thickens as it cools, so add a splash of water when reheating. It keeps for 4 days in the fridge or up to 3 months in the freezer. Costs are estimates based on home-brand supermarket prices and will vary.