Dave’s Delicious 5 Minute Dahl
This is a low-calorie, super easy light Dahl. It is one of our most popular recipes! Enjoy served with toasted pitta breads and some brown rice.
Takes
Serves 4
Ingredients
- 3 cloves of garlic
- 1 small piece of ginger (½ thumb sized piece)
- 5 scallions (or spring onions)
- 1 x 400g tin of chickpeas
- 1 x 400g tin of cooked lentils
- 1 handful of baby spinach
- 1 x 400g tin of chopped tomatoes
- 200 ml veg stock
- Juice of 1 lime
- 1 tbsp maple syrup (or sweetener of choice)
- 1 small bunch of coriander
- 10 cherry tomatoes
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 tsp ground cumin
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 2 tbsp tamari
- pinch of salt to season
- Serving suggestion
- Toasted wholemeal pittas (or fresh coriander)
Instructions
- Drain and rinse the chickpeas and lentils.
- Peel and finely chop the garlic and ginger. Chop the scallions (spring onions) and halve the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
- Heat a large non-stick pan over high heat. Add the cumin seeds and fennel seeds to the pan and toast for 30 seconds.
- Add the chopped scallions, garlic, and ginger to the pan. Reduce the heat to medium and cook for 2-3 minutes, stirring occasionally. Add the ground cumin, curry powder, and turmeric, and cook for another 20 seconds.
- Add the cherry tomatoes and a pinch of salt.
- Add the drained lentils, chickpeas, chopped tomatoes, and the vegetable stock. Stir well.
- Add the tamari, spinach, lime juice, and sweetener (if using). Bring to a boil, then lower the heat and simmer for 2 minutes.
- Stir in the chopped coriander before serving. Taste and adjust seasoning if needed.
- Serve with toasted pitas and garnish with fresh coriander leaves. You can also add chilli flakes if desired. Enjoy!
