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
3clovesof garlic
1small piece of ginger(½ thumb sized piece)
5scallions (or spring onions)
1 x400gtin of chickpeas
1 x 400gtin of cooked lentils
1handful of baby spinach
1 x400gtin of chopped tomatoes
200mlveg stock
Juice of 1 lime
1tbspmaple syrup(or sweetener of choice)
1smallbunch of coriander
10cherry tomatoes
1tbspcurry powder
1tspturmeric
2tspground cumin
1tspcumin seeds
½tspfennel seeds
2tbsptamari
pinchof 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!
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