CategoryDifficultyBeginner

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!

Yields3 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
 3 cloves of garlic
 1 nub of ginger
 5 scallions
 1 tin of chickpeas
 1 tin of cooked lentils
 1 handful of spinach
 1 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
1

Drain and rinse the chickpeas and lentils. Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.

2

Heat the oil on high heat in a large pot or 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

3

Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt. Cook for a further 3 minutes.

4

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.

5

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!

Ingredients

Ingredients
 3 cloves of garlic
 1 nub of ginger
 5 scallions
 1 tin of chickpeas
 1 tin of cooked lentils
 1 handful of spinach
 1 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

Directions

Instructions
1

Drain and rinse the chickpeas and lentils. Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.

2

Heat the oil on high heat in a large pot or 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

3

Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt. Cook for a further 3 minutes.

4

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.

5

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!

5 Minute Dahl

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