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David and Stephen Flynn by Marc O'Sullivan
Fruit and Vegetable illustration

5 Minute Indian Dahl


Dahl is the perfect comfort food. It’s versatile and nutritious and is a foolproof way to sneak some much needed lentils into yours or your kids diet!

Takes 5 minutes

Serves 3

Watch Video

Ingredients
 

  • 3 cloves of garlic
  • 1 nub of ginger
  • 5 scallions
  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of cooked lentils
  • 1 handful of spinach
  • 1 x 400g tin of coconut milk
  • Juice of half a lime
  • Coriander
  • 3 Wholemeal pittas – toasted
  • 10 cherry tomatoes
  • 2 tbsp curry powder
  • 1 tsp Turmeric
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
  • Heat the oil on high heat in a large pan, non stick if possible. Add the garlic and ginger to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally
  • Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt. Cook for a further 3 minutes.
  • Add the tin of coconut milk, lentils and chickpeas, and stir well, Add in the spices, salt, black pepper and lime juice. Bring to a boil then lower to a simmer for 5 minutes.
  • Add in the spinach to wilt a few minutes before you serve, taste before serving and season if needed
  • Serve with with your toasted pittas and some fresh coriander and chilli flakes if you like. Enjoy!

Video

Keyword easy dinner, plant-based, vegan
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