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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!

Video

Keyword easy dinner, plant-based, vegan
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